CORNMEAL BISCUITS WITH CHORIZO GRAVY AND SCALLIONS
Biscuits and gravy meet loaded nachos.
Provided by Alison Roman
Categories Bon Appétit Biscuit Cornmeal Lunch Kid-Friendly Buttermilk Avocado Dinner Quick & Easy Sausage Green Onion/Scallion Cheese Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 22
Steps:
- Biscuits:
- Preheat oven to 425°F. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.
- Drop dough by heaping 1/4-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12-15 minutes.
- Gravy and assembly:
- While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8-10 minutes. Transfer to a small bowl with a slotted spoon.
- Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5-8 minutes. Stir half of chorizo into gravy; season with salt, pepper, and hot sauce.
- Spoon some gravy over hot biscuits and top with avocado, scallions, radishes, cilantro, Cotija (if using), remaining chorizo, and more hot sauce. Serve remaining gravy alongside.
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- Preheat oven to 425°. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.
- Drop dough by heaping ¼-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12–15 minutes.
- While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes. Transfer to a small bowl with a slotted spoon.
- Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir half of chorizo into gravy; season with salt, pepper, and hot sauce.
CORNMEAL BISCUITS WITH CHORIZO GRAVY AND SCALLIONS RECIPE
Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend. Drop dough by heaping ¼-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed ...
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