Nothing beats light, fluffy biscuits made from scratch. Yet there are those times when baking up a pan of homemade biscuits simply isn’t practical – especially for a small family like mine. One of the things I like to keep in the freezer are Pillsbury’s Biscuits – so convenient. You can bake up just one biscuit or the entire package as needed. Six warm biscuits are more than enough for us at breakfast time.
If you are frying up a batch of chicken, with corn on the cob grilling on the barbecue and all sorts of other family favorites for an old fashioned country supper, biscuits from scratch might not fit into your preparation plans. Especially when you are the cook, jumping about from tasks to task. At times like that it’s okay to cheat a little by letting Pillsbury do most of the biscuit-work for you. These aren’t the canned biscuit variety. They bake up almost like homemade. I say almost because as I said in the beginning, nothing beats light, fluffy biscuits made from scratch.
I am a huge fan of Old Fashion Country Sausage Gravy over warm biscuits for a down-home breakfast. A few years back, we had made up a huge amount of taco meat for a pot luck. The thought of tacos yet again later in the week didn’t really appeal to anyone. So I used up some of the meat as a filler in omelettes one day. The next morning, with about a pound of meat left, I decided to change things up a bit and make a Taco Gravy to serve over biscuits. It was a huge hit. Since then, I’ve created a recipe just for breakfast time (although leftover taco meat still works great). My guys love all things spicy, and this satisfying take on Biscuits and Gravy was just that. Add some scrambled eggs topped with salsa and there ya go – breakfast with a kick. I made my “gravy” fairly thick – you can always add a little milk for a creamier, more traditional gravy while still retaining that south of the border twist.
Biscuits & Spicy Taco Gravy
1/2 lb Ground Beef
1/2 lb Chorizo Meat
1 Table spoons Taco Seasoning
6-8 Pillsbury Country Style or Buttermilk Biscuits; frozen
2 Tablespoons Butter
2 Tablespoons Wondra Flour
1 1/2 Cups Beef Broth
Cook ground beef and chorizo meat in a skillet; breaking into small pieces as it browns. Season with taco seasoning, drain well and set aside.
Bake biscuits according to package directions.
Make a roux with butter and flour, cook over medium heat until a golden paste is created. Add beef stock, stir to blend. Reduce heat to low. Add taco meat mixture and continue to cook; adding beef stock as necessary to keep a meaty-gravy consistency.
Remove biscuits from oven. Split biscuits; plate and top with taco gravy. Serve with scrambled eggs and/or fresh fruit if desired.