Few dishes scream comfort food louder than biscuits and gravy. This iconic Southern breakfast pairs warm, flaky biscuits with creamy, flavorful gravy. But what if we elevate it? Enter Biscuits and Turkey Chorizo Gravy—a bold, zesty variation that combines classic comfort with modern flair. In this recipe, you’ll learn how to create perfectly golden biscuits and a spicy turkey chorizo gravy that will have everyone coming back for seconds. For an added layer of flavor, you can pair this with homemade Green Chile Biscuits for a Southwestern kick.
Why Turkey Chorizo?
When it comes to gravy, traditional pork sausage often takes center stage. However, using turkey chorizo offers a lighter, healthier, and equally flavorful option. Chorizo’s blend of smoky paprika, garlic, and spices infuses the gravy with a depth of flavor that takes this dish to the next level. Plus, it’s a versatile choice that’s perfect for anyone looking to switch up their breakfast game.
Ingredients for Success
Biscuits and Turkey Chorizo Gravy
- 10 biscuits (homemade or store-bought, see notes)
- 2 (9-ounce) tubes turkey chorizo
- 1/2 medium white or yellow onion, finely diced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- Salt and pepper to taste
Green Chile Biscuits
- 2 1/2 cups all-purpose flour + extra for rolling
- 1 1/2 tablespoons baking powder
- 1/2 tablespoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup cold butter (see notes)
- 1 cup cold buttermilk
- 1 (4-ounce) can diced green chiles, drained
Step-by-Step Guide to Biscuits and Gravy
Preparing the Biscuits
While you can use store-bought biscuits, homemade biscuits are the way to go for superior flavor and texture. If you’re short on time, skip to the gravy preparation. Otherwise, roll up your sleeves and follow the Green Chile Biscuit recipe below for an unforgettable pairing.
Making the Gravy
- Cook the Chorizo and Onions: Heat a large skillet over medium-high heat. Once hot, add the turkey chorizo. Break it apart using a spatula and toss in the diced onions. Sauté for about 7 minutes, allowing the chorizo to brown and the onions to soften.
- Incorporate the Flour: Stir in the flour and cook for an additional minute. This step helps thicken the gravy while removing any raw flour taste.
- Simmer with Milk: Reduce the heat to medium-low and slowly pour in the milk. Simmer for 5-7 minutes, stirring frequently until the gravy thickens to your desired consistency.
- Season and Serve: Add salt and pepper to taste. Spoon the gravy generously over the biscuits and serve immediately.
Homemade Green Chile Biscuits: A Southwestern Upgrade
For those looking to infuse a bit of the Southwest into their breakfast, these Green Chile Biscuits are the perfect accompaniment. The subtle heat of diced green chiles pairs beautifully with the richness of the turkey chorizo gravy.
Instructions for Green Chile Biscuits
- Preheat the Oven: Set your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Incorporate the Butter: Grate the cold butter directly into the dry ingredients using a cheese grater. Alternatively, cut the butter into small chunks and mix until crumbly.
- Add Wet Ingredients and Green Chiles: Pour in the cold buttermilk and stir until just combined. Gently fold in the diced green chiles.
- Shape the Dough: Transfer the dough to a floured surface. Flatten it into a 3/4-inch-thick rectangle, fold into thirds, and repeat the process twice more. Finally, roll out the dough and cut biscuits with a 3-inch biscuit cutter.
- Bake: Place the biscuits on the prepared baking sheet about 1/2 inch apart. Bake for 12-15 minutes until golden brown.
Pro Tips for Perfect Biscuits and Gravy
- Keep the Butter Cold: Cold butter is the secret to flaky biscuits. Avoid overworking the dough, as it can make the biscuits dense.
- Don’t Overmix the Gravy: Stir the gravy gently to prevent lumps and ensure a smooth, creamy consistency.
- Spice It Up: If you love heat, sprinkle a pinch of cayenne pepper or chili flakes into the gravy.
- Add Fresh Herbs: A garnish of fresh parsley or cilantro adds a burst of color and flavor to the finished dish.
Why Homemade Biscuits Are Worth It
While store-bought biscuits are convenient, nothing beats the aroma and taste of freshly baked biscuits. The layers of buttery, flaky goodness perfectly complement the creamy, spicy gravy. And when you add green chiles to the mix, you’re elevating the humble biscuit into something extraordinary.
A Crowd-Pleasing Dish for Any Occasion
While Biscuits and Turkey Chorizo Gravy are often considered a breakfast staple, this dish is versatile enough to serve at brunch, lunch, or even dinner. It’s hearty, satisfying, and guaranteed to impress guests at any gathering. Whether it’s a lazy weekend morning or a festive holiday breakfast, this recipe is always a hit.
Nutritional Information (Per Serving)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: 400 (varies based on portion size and ingredients)
Conclusion: The Perfect Comfort Food
Biscuits and Turkey Chorizo Gravy offer a delightful twist on a classic recipe, combining the smoky flavors of turkey chorizo with the flaky goodness of homemade biscuits. Whether you choose to pair it with the unique flavors of Green Chile Biscuits or stick to a traditional option, this dish is a true comfort food masterpiece. Try it for your next family breakfast or brunch, and you’ll discover why this recipe deserves a permanent spot in your culinary repertoire.
Indulge in gourmet dining at home with our Cheesy Pull-Apart Christmas Tree Bread.
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Flaky Biscuits and Savory Turkey Chorizo Gravy: A Southern Comfort with a Twist
- Yield: 5 Servings 1x
Description
Enjoy flaky biscuits with creamy turkey chorizo gravy—an easy, bold twist on a classic Southern breakfast recipe!
Ingredients
- 10 biscuits ( see notes)
- 2 (9-ounce) tubes turkey chorizo
- 1/2 medium white or yellow onion, finely diced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
Notes
- Prepare biscuits according to package instructions or your preferred recipe.
- As soon as you put the biscuits in the oven, begin preparing the gravy. Heat a large sauté pan or skillet over medium-high heat. Once hot, add the turkey chorizo. Use a spatula to break it apart, then add the onions, and cook for 7 minutes until the chorizo begins to brown.
- Stir in the flour and cook for another minute, stirring occasionally.
- Reduce heat to medium-low. Add the milk and simmer for 5-7 minutes, stirring often, until thickened.
- Ladle the turkey chorizo gravy over biscuits, add salt and pepper to taste, and serve warm.
- Notes:
- I highly suggest you prepare homemade biscuits because it’s not hard to do and nor is it time-consuming. And let’s face it, fresh, made from scratch biscuits just taste better. You may use your favorite recipe or look below for my recipe for green chile biscuits which are what I use. If you’re in a pinch for time or simply don’t feel like messing with it, you could certainly use store-bought biscuits.
- Green Chile Biscuits:
- Ingredients:
- 2 1/2 cups all-purpose flour + more for rolling
- 1 1/2 tablespoons baking powder
- 1/2 tablespoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup cold butter (see notes)
- 1 cup cold buttermilk
- 1 (4-ounce) can diced green chiles, drained
- Directions:
- Preheat your oven to 450 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Use a cheese grater to grate the butter directly into the bowl. If you do not have a cheese grater, you may cut the butter into 1/4″ inch chunks. Use a pastry cutter or manual food chopper to mix the ingredients until coarse and crumbly.
- Add the buttermilk and green chiles and use a rubber spatula to mix until just combined.
- Transfer the dough to a lightly floured surface. Lightly flour your hands and use them to flatten the dough into a rectangle approximately 3/4-inch thick and fold the dough into thirds (see the body of the post for process shots), turn it one-half turn then flatten the dough back into a rectangle and repeat this process twice more.
- Flatten the dough to about 3/4-inch thick then use a lightly floured biscuit cutter to cut out ten biscuits. You should avoid turning/spinning the biscuit cutter when releasing it from the dough. Doing so will pinch the edges shut preventing the biscuits from rising properly. Transfer them to the baking sheet approximately 1/2″ apart. Keep in mind that you may end up with more or fewer biscuits depending on the diameter of your biscuit cutter – mine is approximately three inches in diameter.
- Bake for 12-15 minutes until the tops begin to brown. Serve warm.