I’m kind of obsessed with biscuits and gravy. Given a choice for breakfast, I’ll almost always choose biscuits and gravy. This version has been my go-to for quite sometime, and it’s also one of the most popular recipes on this site. What it lacks in glamour, it makes up for in flavor. This recipe is kind of the best of both worlds – a little glitz and a lot of flavor. Don’t get me wrong. It still has that warm comfort only a meal like biscuits and gravy can provide, but it’s also got some extra oomph thanks to the sweet potato and chorizo.
The sweet potato gives these biscuits an airy and tender texture. It also imparts a light sweet potato flavor, really just enough that you know it’s there. Since sweet potatoes and spicy chorizo go exceptionally well together, these biscuits are the perfect vessels for eating the chorizo gravy. The method for making the biscuits is pretty much genius, and I can’t believe I haven’t tried it sooner. The dough is rolled thin, then folded in half before cutting. This allows the biscuit halves to be perfectly separated after baking. The gravy is a standard sausage gravy but with extra kick from the chorizo and chipotle powder. You can make it as thick or thin as you like. I like my sausage gravy on the thicker side, but you can easily change the recipe to suit your personal tastes. With the cold weather here to stay, I predict this one will be a favorite all winter long.