Recipe courtesy of Centro Latin Kitchen

Green Chile-Smoked Cheddar Biscuits and Chorizo Gravy with Eggs

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 35 min
  • Cook: 35 min
  • Yield: 6 servings
Share This Recipe



2 1/2 cups all-purpose flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

4 ounces (1 stick) chilled butter, cut into small cubes

1 1/2 cups shredded smoked Cheddar

3/4 cup finely diced green chiles

3/4 cup buttermilk

1 egg, lightly beaten

Chorizo Gravy:

2 ounces (1/4 cup) vegetable oil

1/2 onion, diced

1/4 cup finely diced green chiles

3 cloves garlic, chopped

12 ounces chorizo, chopped

1/4 cup all-purpose flour

2 cups chicken stock

1/2 cup heavy cream

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

Pico de Gallo:

5 vine-ripe tomatoes, diced

4 cloves garlic, toasted and chopped

2 small jalapeno peppers, seeded and finely diced 

1 chipotle in adobo, minced

1 red onion, cut into small dice

1/2 bunch fresh cilantro, chopped

Juice of 2 limes

Salt and freshly ground black pepper

For serving:

Cheesy scrambled eggs

Cotija cheese


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. For the pico de gallo: Mix together the tomatoes, garlic, jalapenos, chipotle, onions, cilantro and lime juice. Season with salt and pepper. 
  5. To serve, plate up the warm biscuits (2 per serving) and top with cheesy scrambled eggs, chorizo gravy, cotija cheese and pico de gallo. 

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …