Chorizo Biscuits & Gravy
Yield: 2 servings
Total Time: 30m
Comfort food with a little attitude!
Ingredients
For the biscuits & gravy
- 1 cup heavy cream
- ½ cup whole milk
- 1 medium poblano, finely diced
- 2 small red onions, finely diced
- 3 large cloves of garlic, finely chopped
- 1 (9 oz) pkg pork chorizo
- 1 tbsp unsalted butter
- 2 tbsp all purpose flour
- ½ tsp sea salt, fine grain
- ¼ tsp paprika
- ¼ tsp ground black pepper
- 1 tbsp Pretty Thai sweet chili sauce
- 1 tsp fresh lime juice
- 4 refrigerated biscuits
For the quick pickled red onions
- 1 small red onion, thinly sliced
- 3 tbsp water
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- ¼ tsp sea salt, fine grain
Instructions
Step 1: Preheat the oven for biscuits and bake according to package directions. Set aside until ready to use.
Step 2: Gather all of the ingredients then prep the onions for pickling.
Step 3: In a microwave safe bowl add the apple cider vinegar, water, honey, and sea salt. Stir with a fork to dissolve honey, about 1 min.
Step 4: Add the onions and toss to combine.
Step 5: Microwave in 30 sec intervals (tossing to combine before you start the next interval), about 1 min 30 secs (they will be soft with a more vibrant color). Toss a final time to combine then set in the fridge on top of a trivet until ready to use.
Step 6: Dice poblano and onion. Chop garlic. Set aside.
Step 7: Add a drizzle of oil in the non-stick fry pan with 1 tbsp butter. Heat over MEDIUM heat for 4 mins.
Add the onions and poblano, cook until tender and browned, about 5 mins, stirring frequently. Add chorizo and cook for 4 mins, stirring frequently. Add chopped garlic and cook for an additional 2 mins, stirring frequently.
Step 8: Add flour and cook for an additional 1 min, stirring frequently.
Add heavy cream and milk, stir to combine and cook until thickened, about 3 mins. Take off heat, add sweet chili sauce, lime juice concentrate, paprika, ground pepper, and ¼ tsp sea salt. Stir to combine.
If the gravy is too thick add splashes of milk until reaching desired consistency. Serve over biscuits and top with pickled red onions.