Cornmeal Biscuits and Chorizo Gravy

Cornmeal Biscuits and Chorizo Gravy

Paired with an IPA

Cornmeal Biscuits and Chorizo Gravy is a fun twist on a classic that’s perfect for a quick weeknight meal! Cornmeal is added to a traditional biscuit dough and then dolloped in a cast iron pan. After they bake to a golden perfection, it is smothered with a gravy that has been accented with chorizo sausage. Serve with fresh avocado, cilantro, cheese, and a sunny-side-up egg or two!

It’s funny how we get obsessed with some foods. I am super guilty of doing this. I go on binges where I will eat the same thing over and over again. I mean we are all creatures of habit aren’t we? My sister for example, eats the same thing every single day. She eats the same bowl of cereal with the same glass of orange juice and always makes herself a kale salad for lunch. She will make a large dinner on Sundays and then eat it all week long. She’s a busy girl, and she will probably kill me for divulging her deepest and darkest secrets. ;) You get my point though right?


  • 1 1/2 cup all-purpose flour
  • 3/4 cup cornmeal (I used a yellow coarsely ground variety)
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 pound loose chorizo sausage
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper (more to taste)
  • 1 large avocado, pitted, peeled and sliced
  • 1 tablespoons chopped cilantro
  • 1 tablespoon sliced green onions
  • 1/4 cup crumbled queso fresco
Read the whole recipe on Cooking and Beer