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Try Our Splitz Biscuit with Chorizo Gravy 

July 2, 2024

There’s nothing quite like the combination of spicy, savory chorizo and the comforting texture of a flaky biscuit to start your day off right.

In this recipe, we used Baker Boy Splitz Biscuits – a sliced version of our flaky 3-inch buttermilk biscuit – and topped it with Chorizo Gravy and all the fixings to make a breakfast dish that brings together robust flavors and delightful textures.

This recipe serves four and is perfect for a weekend brunch or a special breakfast treat. With ingredients like chipotle in adobo, fresh pico de gallo, and creamy avocado, every bite is an explosion of flavor.

This recipe is straightforward, making it accessible even for those who might be newer to cooking. The key component is the chorizo gravy, which is enriched with the smoky heat of chipotle peppers. This gravy is then generously ladled over the biscuits, creating a hearty and satisfying base for the other toppings.

Fresh pico de gallo adds a zesty, vibrant touch, and the creamy slices of avocado provide a perfect counterbalance to the spicy chorizo. Thinly sliced green onions and a sprinkle of chopped cilantro bring a fresh, herbal note, making each bite more complex and delightful. Finally, a sunny-side-up egg, with its golden, runny yolk, adds a luxurious, silky finish to the dish.

This recipe is a wonderful example of how simple ingredients can come together to create something truly special. Whether you’re cooking for family or friends, or just treating yourself to a delicious breakfast, using Baker Boy’s Splitz Biscuits with Chorizo Gravy is sure to impress. It’s a dish that not only satisfies the appetite but also brings joy to the table, making every morning meal feel like a celebration.

Ingredients

• 4 each Baker Boy Splitz Biscuits
• 1 tbsp Vegetable Oil
• 1 Pound Ground Chorizo
• 1 tbsp chipotle in adobo (blended)
• 4 tbsp Cup all-purpose flour
• 2½ cups whole milk
• Kosher Salt – To Taste
• 1 cup Pico De Gallo
• 2 each avocado
• ½ bunch green onions (1/16” rings)
• 4 eggs (cooked sunny side)
• 3 tbps Chopped Cilantro

Recipe

Step 1: In large saucepan heat 1TB of oil and add ground chorizo.  Cook until Chorizo is fully-cooked.  Then sprinkle 4 TB of all-purpose flour over chorizo and mix thoroughly.  Cook for 1-2 minutes and then add 2 ½ cups of whole milk and blended chipotles in adobo.  Whisk chorizo and flour mixture with milk until the gravy is smooth with no clumps. 

Step 2: Pull Baker Boy Splitz biscuit from freezer and thaw at room temperature for 45-60 minutes.  Once thawed, heat in oven at 375 degrees for 5-10 minutes.  Or you can heat the biscuits in the microwave for 30 seconds.  While biscuits are cooking, cook sunny side up eggs or to desired temperature.

Step 3.  Place Baker Boy Splitz biscuit on serving plate.  Top each biscuit with chorizo gravy.  Garnish with fresh pico de gallo, sliced fresh avocado, sliced green onions.  Place sunny side egg on top of plate and garnish with fresh chopped cilantro.

Step 4: Enjoy!