Gravy and biscuits, yes! And let's pep them up with some soy chorizo from Trader Joe's, because sometimes regular biscuits and gravy can be a little bland, depending on who makes them. We've all had an experience with rock hard biscuits and gloppy gravy, right? If you time everything well, you can bake have the biscuits baked at almost the same time the soy chorizo gravy is complete. Then you can plate those soy chorizo gravy and biscuits and go to town. Flavortown?
Homemade biscuits versus canned biscuits
So, this is going to be a sticking point for some people. Only homemade biscuits will do for them. And that's fine. Feel that way til the cows come home. But I personally don't have any qualms with canned biscuits. Is it because biscuit technology has advanced? Is it because my palate is disturbed? Or is it because it's aggravating to get the perfect biscuit sometimes? Possibly all of the above.
But my philosophy on cooking is "do what tastes good for you." You're not running a restaurant, you're running a household. And no one cares what Yelp rating your husband gives your cooking. So that's why in this recipe I am calling for canned biscuits, but if you are masterfully enough to produce a tall and fluffy set of them, do it. Send me some as well, I'm not a great biscuit maker myself.
Soy Chorizo Gravy and Biscuits
Ingredients
- 1 package Pillsbury Grands Southern style canned biscuits (or other biscuits of your choosing)
- 1 package Trader Joe's soy chorizo
- 3 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 2 cups whole milk
- salt and pepper to taste
- chopped scallions or chives to garnish optional
Instructions
- Bake the biscuits according to package directions.
- Meanwhile, heat the soyrizo over medium heat in a medium sized saute pan for 5 minutes. Stir frequently so all sides get lightly browned. Set aside when done.
- In a separate saute pan, heat the butter over medium heat until melted. Whisk in the flour until combined.
- Slowly drizzle the milk into the flour-butter mixture, whisking the whole time.
- Keep whisking until thick and bubbling. You can bump the heat to medium high if it seems like it's taking too long. Do not walk away from the pan at this point, keep whisking.
- Once it's at the preferred gravy thickness, remove from heat and set aside. Salt and pepper to taste, and add in soyrizo. Fold in the soyrizo until fully combined.
- Split open two biscuits and put on a plate. Spoon the gravy over the biscuits, and grind black pepper over top. Garnish with scallions or chives and serve immediately.
One of the more satisfying things about the recipe, besides the taste, is that it uses the whole can of biscuits and the whole package of soyrizo. There's nothing worse than a recipe that calls for half of a package of something that's leaky, or unable to be repackaged. This happened to me recently with a soyrizo recipe. I had to take the whole drawer out to clean it, and everything nearby was stained an oily orange. The moral of the story here, is cook all of your soyrizo at once. And don't wear light colored clothing when doing so.
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