INGREDIENTS
- 10 biscuits
- 2 tubes (9 ounces each) of Cacique pork chorizo
- 1/2 medium-sized white or yellow onion, finely diced
- 3 tablespoons of all-purpose flour
- 2 1/2 cups of whole milk
DIRECTIONS
- Prepare the biscuits according to the instructions on the package or follow your preferred biscuit recipe.
- While the biscuits are baking, heat a large sauté pan or skillet over medium-high heat. Once hot, add the chorizo. Use a spatula to break it apart as it cooks. Add the finely diced onions and cook for about 7 minutes until the chorizo begins to brown.
- Stir in the all-purpose flour and cook for another minute, stirring occasionally until the flour is fully incorporated.
- Reduce the heat to medium-low. Gradually pour in the whole milk, stirring constantly. Simmer the mixture for 5 to 7 minutes, stirring often, until it thickens to your desired consistency.
- Once the biscuits are done, ladle the chorizo gravy over them. Season with salt and pepper to taste. Serve the biscuits with the warm chorizo gravy.