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CORNMEAL QUESO FRESCO BISCUITS WITH CHORIZO GRAVY

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CORNMEAL QUESO FRESCO BISCUITS WITH CHORIZO GRAVY

Ingredients:

Biscuits:

1 c. flour
¾ c. cornmeal
1 Tbsp. sugar
1 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
¼ tsp. pepper
1 stick chilled unsalted butter, cut into pieces
¾ c. buttermilk
½ c. queso fresco, crumbled
2 Tbsp. fresh cilantro, chopped

Chorizo Gravy:

2 Tbsp. butter
1 lb. chorizo, diced
2 Tbsp. flour
2 ½ c. milk
Salt and pepper, to taste
Hot sauce, dash

Garnish:

avocado slices, chopped scallion, cilantro, queso fresco and cilantro leaves.

Preparation:

Preheat oven to 425°F.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt and pepper. Add the butter in with a pastry cutter or hands until pieces form pea-size. Add the buttermilk, queso and cilantro and mix until blended.
On a parchment lined sheet pan, drop ¼ -cup portions of dough 1-inch apart. Place in preheated oven, until puffed and golden brown, 12-15 minutes.
While biscuits are baking, melt the butter in a medium saute pan over medium heat. Add the chorizo, cooking until browned and crisp, 8-10 minutes. Transfer to a bowl and set aside.
Whisk flour into the pan with the drippings and butter, making a roux, whisking constantly until light brown and smooth, approximately 5 minutes.
Gradually add the milk, whisking until incorporated. Reduce the heat to low and cook until gravy begins to thicken 5-7 minutes. Stir in half of the chorizo, season with salt, pepper and hot sauce.
Remove biscuits from the oven. Place biscuit on a plate, spoon chorizo gravy over the biscuit and top with your favorite garnishes, serve with a side of eggs.

Suggested Sides:

Any Style Eggs

Course:

Breakfast Brunch Lunch

Cooking Technique:

Baking Saute