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Chorizo Biscuits | The Kitchen Paper

Chorizo Biscuits

  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 9 1x


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.


Units Scale
  • 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


  1. Pre-heat the oven to 400F.
  2. 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.
  3. Whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. 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).
  5. 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.
  6. Bake for 15-17 minutes, or until the tops are golden and the centers are fully cooked.


*I use my food processor to do steps 3 and 4.