Green Chile Biscuits with Chorizo & Chipotle Gravy

Or the Uncondensed Title: Green Chile, Parmesan and Black Pepper Buttermilk Biscuits with Chorizo & Chipotle Gravy. Whew!

While I can overeat with the best of them, a Hearty Breakfast Boy I am not. It slows me down and makes me feel sluggish which is why I usually stick to a banana and some peanut butter. Sometimes oatmeal, occasionally an omelette.

These rules change if we’re talking brunch, though. My little peckish early morning hunger turns into a full-fledged giant appetite after I’ve been up for a few hours. Or automatically after 10am.

This recipe is something Adam came up with last Sunday, the first lazy day we’ve had together in quite some time. He just returned from 17 days in Wisconsin, working on a project while freezing his ass off. He had an idea for changing up his biscuits and gravy to which I replied “Oh gosh, I’m not sure about that. I think you’ll have to make it so I can try it.”  Of course I was sure about it, you can’t really mess up biscuits and gravy, can you?

The results were fantastic. Adding green chile, parmesan chunks and black pepper to biscuits rocked my socks off, incorporating chorizo and chipotle to gravy made my eyes roll back into my head. And while I would be fine with only these two things, Adam decided to throw caution to the wind and layer scrambled eggs and bacon into the biscuit and then top with a little bit of queso fresco. BREAKFAST SCORE! Thank god it was 11am.

Green Chile, Parmesan and Black Pepper Buttermilk Biscuits with Chorizo & Chipotle Gravy

For the Chipotle Gravy:
6 oz pork chorizo
2 chipotles in adobo, minced
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups milk, warmed

In a sauce pan over medium high heat cook the chorizo and chipotles together until cooked, about 5 minutes. Add the butter and stir until melted, add flour and cook 1-2 minutes. Whisk in milk and continue to stir. Bring to a boil so that the gravy will thicken. Serve over biscuits.

These biscuits are so good that you might not even need gravy. Seriously.

Green Chile Parmesan Pepper Buttermilk Biscuits
2 cups all purpose flour
½ teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter, cut into small pieces
¼ cup diced green chiles
¼ cup of Parmesan cubes (¼ inch cubes or chunks)
1 cup cold buttermilk

Preheat oven to 450˚ F.  In a large mixing bowl combine all the dry ingredients, whisk or stir to combine. Cut the cold butter into the flour mixture until crumbly. Make a well in the center, place chopped chilies and cheese in the well and pour buttermilk over. Stir until it comes together and makes dough.

Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead, a few times should do it.

Pat the dough into a 1-inch thickness and cut out biscuits with a 2 1/2” cutter. Keep reshaping and cutting the dough until you have 9 biscuits. Place on a baking sheet lined with parchment or a silpat and place in hot oven till puffed up and golden brown, around 15-18 minutes. Serve warm!

Optional: Throw caution to the wind and sandwich scrambled eggs and bacon inside the biscuit. You probably won’t need to eat for 2 days afterwards. And cans of Chipotle in Adobo can be found in Latin markets.

Comments

  1. says

    This was simply amazing; I made a few adjustments……but this was simply delicious! My husband HATES biscuits and claimed these were perfection! SUPERB!

  2. Ronda says

    Thank you sooooo much for your recipe!!! We used to get a similar dish at the Wigwam Resort in Phoenix, AZ… and then they took it off their menu. POUT! This gravy is just as good and almost the same. They served theirs over sweet potato biscuits, then topped it with diced fresh tomatoes. The tomatoes are soooo fabulous with this gravy, try it! I made this for my hubby for bfast, we didn’t do the “sandwich” you did, but had the biscuits and gravy with fluffy scrambled eggs on the side….. absolutely delicious, I’ll be making it frequently! :-)

  3. says

    Oh if breakfast could be that good every morning! Well I am sure it is at your place and at Rick Bayless’s place but not always at mine! I LOVE the heat of chipotle peppers! I have been watching my calories lately and have been using a soy chorizo that’s pretty good so I am going to make this for breakfast tomorrow! Terrific dish! Cheers!

  4. Aubrie says

    These are positively amazing. I’m talking melt-your-face-off good. And I don’t even like biscuits and gravy normally. I use regular sausage instead of chorizo, and it is still awesome. This is definitely my husband’s favorite breakfast of all time (and one of mine too!)

  5. Jessica says

    This is a common dish here in NM and one if my absolute favorites. May I recommend you try is with marscapone smeared inside the biscuit, layered with eggs and bacon? You. Will. Love. It.

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