Dinner: Cornmeal Biscuits with Chorizo Gravy and Scallions
Recipe by Alison Roman Biscuits and gravy meet loaded nachos.
Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 cup buttermilk
Instructions
Preheat oven to 425 °F. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.
Drop dough by heaping 1/4-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12 –15 minutes.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
