Herbs in the biscuits, Mexican chorizo in the gravy, put a spin on the classic duo
Herb-riddled: A diner in Texas, serves my favorite rendition: Crusty, herb-riddled biscuits topped with gravy flavored with rusty red, spicy chorizo sausage. (Bill Hogan/Chicago Tribune)
Freshly ground pepper
Chopped fresh cilantro
1. Crumble chorizo sausage into a cast-iron pan or nonstick skillet. Add onion. Cook until nicely browned, about 10 minutes. Transfer sausage and onion with a slotted spoon to a plate.
2. Drain off all but 2 tablespoons of the pan drippings. Mix 1/2 cup of the milk and the flour in a small bowl until smooth. Stir into pan drippings; stir in remaining milk. Cook, stirring, over medium heat until smooth and thickened, about 5 minutes.
3. Stir in sausage, diced red pepper, salt and black pepper to taste. Heat to warm through, 1-2 minutes. Serve over biscuits; sprinkle generously with cilantro.
Per serving: 369 calories, 26 g fat,10 g saturated fat, 62 mg cholesterol, 15 g carbohydrates, 19 g protein, 948 mg sodium,1 g fiber.
Prep: 10 minutes
Cook: 20-30 minutes
Makes: 12 biscuits
Note: Adapted from "Bon Appetit Y'All" (Ten Speed Press, $35), by Virginia Willis. Add 2 or 3 tablespoons chopped fresh cilantro, chives or parsley if you like.
2 cups flour
1 tablespoon baking powder
1 teaspoon each: salt, sugar
1 cup whole milk
¼ cup mayonnaise, such as olive oil mayonnaise
Heat oven to 350 degrees. Generously oil or spray 12 standard muffin tins to coat them well. Mix dry ingredients in a bowl. Mix in milk and mayonnaise just until a thick batter forms. Divide dough evenly among muffin tins. Bake until golden brown, 20-30 minutes. Cool on wire rack, 5 minutes; remove from tins. Serve warm.
Per serving: 127 calories, 5 g fat, 1 g saturated fat, 2 mg cholesterol, 18 g carbohydrates, 3 g protein, 365 mg sodium, 1 g fiber.