Spice up flour and cornmeal to make this ample entree

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Why bother with basic biscuits and generic gravy when you can have jalapeño biscuits and chorizo gravy? This 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, it will take you more like 30-45 minutes in total to make the entire dish.
Pro tip: 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.
Cooktop Cove
Southern jalapeño biscuit with chorizo gravy
30 minutes
30 minutes
1 hour
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
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.
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