BUTTERMILK BISCUITS WITH CHORIZO GRAVY

Cooking instructions

1. Buttermilk Biscuits Cooking Instructions: Preheat the oven to 350 degrees Fahrenheit.
2. Use a cheese grater and grate the butter into a small mixing bowl. Place in the freezer for at least 15 minutes.
3. Next, combine all dry ingredients in a medium mixing bowl. Mix well.
4. Add the butter to the dry mix and cut in with a pasty paddle or knife.
5. Once combined, add the heavy whipping cream and buttermilk.
6. With clean hands, mix everything together until it just barely comes together in a ball.
7. Roll out the ball to flatten the dough to a 2-inch thickness. Use a 3-inch diameter ring mold (or cup) dusted with flour to cut as many biscuits as you can, 18-24 depending on size of ring mold.
8. Soften butter in the microwave or in a pan on the stovetop. Brush the biscuits with butter and sprinkle some finishing salt on top. Transfer to a sheet pan(s).
9. Bake for 20 minutes, turning the sheet pan(s) around halfway through. Serve warm.
10. For the Chorizo: In a sauté pan over medium heat, add enough olive oil to cover the bottom of the pan. Add chorizo and crumble it until cooked.
11. Once the chorizo is nice and crispy, add water, set on a high simmer and reduce by half. Then add the heavy whipping cream set on a medium simmer and reduce by half again, approximately 35 minutes.
12. Transfer the mix to a blender, and blend until smooth. Season with salt and black pepper. Pour warm over biscuits and enjoy.