Chorizo Biscuits are a Delicious Surprise

Chorizo Biscuits are an uncommon twist on everyone’s favorite. Savory bites of buttery biscuits accented with spicy chorizo are an incredible treat!

I especially like Chorizo Biscuits with White Chili, which is also a variation on an old Texas classic. Put them together and your street cred in the meal department will absolutely soar!

Use Mexican Style Chorizo

I would not recommend substituting air dried Spanish style chorizo for the moist Mexican style chorizo called for in this recipe. The moisture in Mexican style chorizo keeps the biscuits tender. Look for Mexican style chorizo in the refrigerated meat section of your supermarket. You also may prefer to drain the chorizo on paper toweling after it is cooked before you add it to the biscuit dough. I never drain the chorizo, however, as the brand I use is rather lean.

One of the key techniques in making tender biscuits is to avoid over kneading the dough. Treat the dough as gently as possible. I prefer not to use a rolling pin when I make Chorizo Biscuits, or any biscuit, for that matter. Overworking the dough will lead to tough biscuits. Simply pat the dough out by hand.

You can bake your Chorizo Biscuits over a live fire using a Dutch oven, but you can also bake them in your home oven very easily. Either way, I prefer to form and bake the biscuits on a sheet of parchment paper, for best results.

Use Softened Butter for Best Results

I have gotten so accustomed to whipping up batches of biscuits that they only take about 5 minutes from inspiration to oven. Of course, it’s important to have a room temperature stick of butter ready in order to make up the biscuits quickly. I always cheat and pop the butter into the microwave for about 10 seconds to soften it.

You can get creative with Chorizo Biscuits and make Eggs Benedict with the split biscuits. Or you could top with with a savory onion jam for a great accompaniment for a grilled steak.