Nothing beats biscuits made from scratch, but when you add cheese, Dan-O’s Seasoning, and Jalapenos, magic biscuits happen! Chorizo gravy also adds the fatty salty, spicy porkiness that brings it all together. The result, Jalapeno Cheddar Drop Biscuits with Chorizo Gravy!
Drop biscuits are a wonderful thing. They’re like the kinds you get at Red Lobster, which are like… good and stuff. Basically, it’s like making regular biscuits with less mess, less measuring, and no biscuit cutter! You simply scoop the batter out and drop it into a well-oiled pan (preferably cast iron). Then they come out to crumbly perfection while you make your gravy.
Chorizo gravy goes great with this recipe. It’s a little meaty, spicy, and rich. You can use a small amount of chorizo as I did (9 oz), or double down for a meatier gravy. I ended up with a lot of leftover gravy, and will probably make some sort of poutine with it! Stay tuned 😉 Also, I used a few tbs of bacon fat I had for my gravy, but you can use butter or any other fat you want if you’re making a big batch like me.
So next brunch day, you don’t want store-bought biscuits. You’re making your own and you’re making chorizo gravy! Or just make these biscuits anyway cause they’re incredible and keep for a few days. Enjoy the Jalapeno Cheddar Drop Biscuits with Chorizo Gravy recipe!
- 9 (or 18) oz of chorizo sausage (how meaty you want it)
- 2 cups milk
- 1 ½ cups buttermilk
- 1 stick of butter (cold)
- 2 cups flour (for biscuits)
- 2 tbs bacon fat or butter
- 5 tbs flour (for gravy)
- 1 tbs baking powder
- 1 tbs salt
- 1 tsp cumin
- Dan-O’s Seasoning
- ¾ cup cheddar cheese
- 1 ½ jalapeno (1 diced, half sliced)
- Add your flour, salt, baking powder, and 1 tsp Dan-O’s Seasoning to a mixing bowl and mix together.
- Get a VERY cold stick of butter and chop it up into the smallest pieces you can. Add the chopped pieces of butter, and “cut” it into the flour mixture. Break the large pieces of butter into smaller pieces, and work through the flour until it gets crumbly.
- Put your jalapeno into a small microwave-safe bowl and cover with water. Microwave for about a minute and a half to soften your jalapeno. Remove jalapeno and squeeze in a paper towel.
- Slowly add in the 1 cup of buttermilk while mixing the flour and butter. Do NOT overmix, you want to have a slightly crumbly, lumpy dough. Mix in the diced jalapeno and your cheese, saving some cheese to sprinkle at the end.
- Preheat oven to 450 degrees. Use an ice cream scoop to measure and scoop biscuits onto a baking sheet or a well-oiled cast-iron skillet. Position the biscuits about a half-inch apart, to where they’re close to touching. Top each biscuit with 1 jalapeno slice, a sprinkle of cheese, and a dusting of Dan-O’s seasoning. Bake biscuits for about 20-23 minutes.
- While the biscuits are cooking, cook your chorizo in a pan until it’s cooked through. When the chorizo is cooked, turn the heat down to low, and slowly mix in your additional fat (2 tbs of bacon grease or butter) into the pan.
- In the pan with the chorizo and fat, slowly mix in flour (about 4-5 tbs), cumin, and a few tbs spicy Dan-O’s. Slowly start mixing in your 2 cups milk and ½ cup buttermilk. Bring to a low boil and then stir continuously for about 7 or 8 minutes until the gravy thickens and reduces.
- Carefully remove biscuits from the pan, and serve with chorizo gravy. Enjoy!