You guys know I love biscuits. They’re my go-to thing for weekend getaways or ladies brunches or whatever carb-tastic event I’m attending. Usually I stick with my classic favorite — flakey AF white cheddar buttermilk biscuits — but recently I’ve been playing around a bit. This time? CHORIZO BUTTERMILK BISCUITS! Yes, you heard that right. I cooked up some chorizo, folded it into my normal biscuit, and life got 1000x better. SO GOOD. These are incredible with a fried egg on top. SO GOOD.
Have a wonderful week!
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Chorizo Biscuits
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 9 1x
Description
This recipe puts a twist on a classic buttermilk biscuit by adding chorizo right into the dough. They’re savory, fluffy, spicy, and perfect for any brunch.
Scale
Ingredients
- 2/3 lb ground chorizo
- 3 cups AP flour
- 2 Tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup cold butter, cut into small cubes
- 1/2 cup shredded white cheddar cheese
- 1 large egg, lightly beaten
- 2/3 cup cold buttermilk
Instructions
- Pre-heat the oven to 400F.
- In a skillet over medium heat, cook the chorizo. Break it apart with a wooden spatula so there are no large chunks, and cook until fully done. Set aside, and allow the grease to drain away from the meat.
- Whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the shredded cheese, then cut in the butter*. When there are no chunks of butter larger than a pea, add the egg and buttermilk. Gently mix until mostly incorporated (it’s okay to still be a bit crumbly).
- Gently fold in the chorizo before turning the dough out onto the counter and using your hands to bring it together and distribute the moisture — but don’t overwork it! Shape into a 1″ tall rectangle, and cut into 12 equal pieces.
- Bake for 15-17 minutes, or until the tops are golden and the centers are fully cooked.
Notes
*I use my food processor to do steps 3 and 4.
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