Poblano Butter Soaked Biscuit & Chorizo Gravy
Biscuits & Bass
THIS TUESDAY 12/29 on It's Good tv Twitch at 6:30pm CT!!
Join us for a little breakfast for dinner as we make a poblano butter soaked biscuit with chorizo gravy. For an added treat Ellie will also be whipping up this churro French toast with cinnamon cream cheese.
Our song pairing is Christian Martin “Cold Morning” off his label Trippy Ass Technologies.
No better way to warm up than with a hot plate of biscuits & gravy.
Shout out our very own DJ Cousin Phil as he throws down an extra special Sunday's Best with Humboldt this Sunday 12/27 @ 3pm CT.
Also be sure to check out the It's Good TV lineup all week long as we paired up with Operation Warm and every $20 raised = a coat for a kid in need.
Happy beet, satisfied soul!
Biscuit Ingredients
1 large poblano pepper
2 tbs chopped cilantro
1 stick of butter plus 2 tbs – room temperature
½ lime
2.5 cups of flour
2 tsp sugar
2 tsp salt
4 tsp baking powder
2 cups buttermilk
Chorizo gravy
2 tbs butter
2 de seeded and diced jalapeños
2 tubes of chorizo (14 oz)
2 tbs flour
1 tbs cumin
1 tsp garlic powder
½ lime
2.5 cups of milk ( I used a mix of half and half and oat milk)
Turn oven on high broil, place poblano in the oven and broil all sides until blackened and soft. Remove all skin and dice, removing seeds. Add poblano, 1 stick of room temperature butter, cilantro and squirt of lime in a food processor. Blend until mixed together.
Turn oven to 450. Place additional 2 tbs of butter and poblano butter into a 8x8 pan and place in oven until melted. Remove and set aside.
In mixing bowl combine all dry biscuit ingredients and mix. Add butter milk and mix in until sticky dough forms. Place dough in the melted butter and spread until even in the pan. Bake 20-25 minutes until golden brown and crunchy on top.
For the gravy turn a frying pan on medium heat and add the butter and diced jalapeno. After a few minutes add in the chorizo, breaking it up as it cooks. Once the chorizo is cooked add the flour and toss the mixture. Add in your milk and seasonings and bring up to a boil then down to a simmer. Continuously stirring the mixture to prevent it from sticking. Add additional milk if you like your gravy on the thinner side. Squirt in the fresh lime, salt and pepper and taste for any additional needed flavor.
This goes great with the Churro French toast and an egg on top!!
