- 1/2 cup all-purpose flour
- 3/8 cup cornmeal
- 1/2 tablespoon sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
- 3/8 cup buttermilk
- Preheat oven to 425°. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.
- Drop dough by heaping ¼-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake at 425 for 6 minutes, 400 for 6 minutes, 350 for 4 minutes, then turn oven off for 6 minutes. Rotate skillet once through. Cook until biscuits are puffed and golden brown.
- Notes: Seemed like too much butter in the mix. It melted quickly at 425. Next time, I would start at 400 and use maybe 1-2 T less butter.
Chorizo Gravy
- 1 tablespoon vegetable oil
- 4 oz. pound fresh chorizo, casings removed
- 2 tablespoons all-purpose flour
- 1½ cups milk (I used cashew and almond)
- While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes. Transfer to a small bowl with a slotted spoon.
- Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir chorizo into gravy.
- Top biscuits with gravy, fried over easy egg, avocado, cilantro, and cotija cheese.
- Original source: http://www.bonappetit.com/recipe/cornmeal-biscuits-with-chorizo-gravy-and-scallions
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