Chorizo Biscuits



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

Extra butter


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.