Preheat the oven to 400 degrees F.
For the biscuits: Combine the flour,
sugar, baking powder and salt in a
food processor. Add the butter and
pulse until the mixture resembles coarse
cornmeal. Transfer to a bowl and stir in the cheese and chiles. In a separate bowl,
whisk together the buttermilk and beaten egg. Add the liquid mixture to the flour mixture and thoroughly combine until the
dough forms a ball.
Flour a dry work surface so the dough doesn't stick to it. Roll the dough out to 1/2-inch thickness. Using a medium round
cookie cutter, cut out
biscuits and place on a baking sheet lined with parchment paper. Bake until golden, about 13 minutes.
For the chorizo
gravy: Heat the
vegetable oil in a medium
saucepan and sweat the
onions until translucent. Add the chiles and garlic and cook for 3 minutes. Add the
chorizo and cook until browned. Add the flour and cook for 3 minutes, stirring frequently. Stir in the chicken stock and bring to a light boil over medium to high heat.
Simmer for 15 minutes to cook out the raw flour taste. Adjust the consistency with cream. Season with salt and pepper.
For the
pico de gallo: Mix together the
tomatoes, garlic, jalapenos, chipotle, onions,
cilantro and
lime juice. Season with salt and pepper.
To serve, plate up the warm biscuits (2 per serving) and top with cheesy scrambled
eggs, chorizo gravy, cotija cheese and pico de gallo.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
View
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review