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.Print
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
3 oz. Mexican style chorizo
2.5 cups all-purpose flour (312g) plus a little extra
1 tbsp. baking powder (12g)
2 tsp. sugar (8g)
1 tsp. salt (4g)
4 oz softened butter (115g)
1 cup buttermilk (240ml) plus a little extra
Remove the casing from the chorizo. Place the chorizo in a skillet and brown for 7-8 minutes. Remove from the heat and set aside to cool.
Heat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
Sift the flour, baking powder, sugar and salt into a large mixing bowl. Using a pastry stirrup, cut the softened butter into the flour until the mixture resembles a coarse meal.
Add 1 cup (240ml) of the buttermilk to the mixture, using the pastry stirrup to mix. Add small amounts of the remaining buttermilk or flour if needed for a soft but not sticky dough. Fold in the cooked chorizo. Use your hands to lightly knead into biscuit dough for about 30 seconds.
Lightly flour a wooden board and turn the dough out onto the board. Using your hands, pat the dough into a circle to a 1.5” thickness (3.8cm.) Cut the biscuits using a 2.5” biscuit cutter (6.3cm) and place on the baking sheet lined with parchment paper.
Bake for 20-25 minutes until golden brown. Remove from the oven and brush the tops of the biscuits with butter. Cool on a wire cooling rack before serving.