This breakfast or brunch dish is absolutely packed with flavor, so much so that you’ll think you’re at a restaurant when you dig in. And, even though the total cook time says 1 hour, if you’re good at multi-tasking and can stir the gravy while the biscuits bake.
Ingredients:
- 1 1/3 cups all-purpose flour
- ¼ cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 ounces sharp cheddar cheese, shredded
- 3 ounces pepper jack cheese, shredded
- 2-3 fresh jalapeños, seeded and diced
- 3/4 cup heavy cream
- 2 tablespoons milk
- 1 pound chorizo
- ½ teaspoon dried coriander
- ¼ teaspoon dried cumin
- 1/3 cup all-purpose flour
- 3 ½ cups whole milk
- Freshly ground pepper
How to make it:
- Preheat the oven to 425 F.
- Whisk together the flour, cornmeal, sugar, salt, baking powder, shredded cheeses and jalapeños.
- Create a well in the center of the mixture, and add the cream and milk. Use your hands to combine the ingredients, then, when it resembles a shaggy dough, turn it out onto a floured surface, and knead 2-4 times, until it comes together.
- Roll the dough out to be about an inch thick, and then use cookie cutters or a glass to cut out biscuit shapes.
- Line the biscuits up on a baking sheet lined with parchment paper, leaving about an inch between each.
- Bake for 15-20 minutes, or until golden brown.
- While the biscuits bake, place the chorizo in a heavy-bottomed skillet over a medium heat, and crumble. Mix until it’s evenly browned.
- Add the coriander and cumin, and stir, then add the flour, two tablespoons at a time, waiting for the flour to disappear completely before making the next addition.
- Add the milk in a steady stream, stirring constantly, and then allow to simmer and thicken about 10-12 minutes. Taste for seasoning before serving over the jalapeño biscuits.
- Note:
- Just cut out as many biscuits as you plan to bake, and then wrap up and freeze the remaining dough. It will keep in the freezer for a few weeks, so you can have these mouthwatering biscuits again.