South Meets Southwest

Biscuits and gravy is probably my favorite breakfast food of all time. I almost always order it when trying out a new breakfast spot, but I just can't seem to find anywhere that makes it as good as I can at home! It's usually bland and the gravy tastes more like raw flour than a rich cream sauce. Well, I decided to turn up the volume on my old stand by recipe. This is a fusion of traditional southern biscuits and gravy with some tex-mex flair. I'll be honest, I wasn't sure how this was going to work out, but was very pleasantly surprised! The pico de gallo on top gives a bit of freshness and helps to lighten this heavy dish. You will never make regular biscuits and gravy again!

Tex-Mex Biscuits and Gravy

What you will need:

1/2 lb fresh chorizo sausage ( I found this at my local Fresh Market)
4 c. whole milk, warmed
1/3 c. flour
1/4 tsp. chipotle chile powder
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
2 ripe tomatoes, chopped
1 small red onion, chopped
1/2 c. cilantro, chopped
2 limes, juiced
salt and pepper to taste
1 can Pillsbury Simply Biscuits (almost as good as homemade and have no extra junk in them)

Preheat over and bake the biscuits according to package directions. Brown the chorizo sausage over medium heat in a high sided skillet. Season with the chipotle powder, salt and pepper. Sprinkle in the flour and mix. Let the flour cook for one minute. Then whisk in the warm milk. Let the mixture cook until thick. Meanwhile, mix together the tomatoes, red onion, cilantro, lime juice, and salt and pepper.
When everything is ready, split the biscuits, top with the gravy and then the pico de gallo. Serve with a lime wedge for garnish. Enjoy it, I know you will!!