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Even if I hadn\u2019t been considering biscuits and gravy all along, this recipe had me from its name that implied to me a south by southwest mash-up.<\/p>\n
In place of traditional flour biscuits, a cornmeal-based biscuit that very much resembled cornbread. In place of breakfast sausage, chorizo. In addition to all that, and if it wasn\u2019t filling and unhealthy enough, the addition of cotija and avocado, as well as cilantro and scallions.<\/p>\n
Of course, it was a delight.<\/p>\n
I\u2019m focusing this week just on the biscuits, as I believe each *could* be made individually, and I felt like throwing too much out at this point could be overwhelming.<\/p>\n
Chorizo and\/or gravy may not be for everyone, and I feel like it\u2019d be possible to just use store-bought biscuits and use next week\u2019s gravy recipe if one were not inclined to bake biscuits.<\/p>\n
So, how did the biscuits turn out?<\/p>\n
I was nervous that an 8-inch skillet wouldn’t be enough to separate the biscuit batter, and even using a 9-inch it was a single biscuit instead of distinct ones (however, placing them individually still made it easier to separate once baked). I think it must have been a typo. But a medium-skillet will work; even if you end up with a single biscuit, it\u2019ll be possible to pull them apart.<\/p>\n
The taste, though, was amazing. It really was like a cornbread in biscuit form. It\u2019s not that they\u2019re interchangeable, but it was the perfect combination of biscuit consistency with buttermilk cornbread flavors, and it worked really well with the particular gravy recipe. It\u2019d also work as just a biscuit with butter, like I may have done with one leftover biscuit.<\/p>\n
I used a little more buttermilk than the recipe called for but otherwise stuck to it, though I might recommend a slightly larger skillet (which may affect cooking time).<\/p>\n Here\u2019s what I did:<\/p>\n Ingredients\u00a0<\/strong><\/p>\n Directions<\/strong><\/p>\n Heat oven to 425 degrees.<\/p>\n In a medium bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Use your hands or a pastry cutter to work the butter into the flour until the pieces are chickpea-sized. Add buttermilk and mix to blend until dough is just combined and sticky.<\/p>\n Drop dough by heaping \u00bc cupfuls into a medium cast-iron skillet, spacing if at all possible. Bake, rotating once halfway through, until biscuits are puffed, golden brown, and cooked through, about 15 minutes. Cool slightly and enjoy with butter or next week\u2019s gravy recipe!<\/p>\n","protected":false},"excerpt":{"rendered":" I had been considering making my usual biscuits and gravy recipe ever since I started the small skillet year, but it seemed like a cop-out as it\u2019s just sausage and a general white gravy with store-bought biscuits. Thankfully, I found a twist on the traditional recipe that allowed me to make one of my favorites … <\/p>\n![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/04\/20200412_123720-300x225.jpg\")
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