Drop Biscuits

Ingredients

• •18 oz Chorizo sausage
• •2 cups Milk
• 🧈1 1/2 Buttermilk
• •2 cups Flour
• •2 tbs Bacon fat
• •5 tbs Flour
• •1 tbs Baking powder
• 🧂1 tbs Salt
• 🌿1 tsp Cumin
• 🧂Dan-O’s Seasoning
• 🧀3/4 cup Cheddar Cheese
• 🌶️1 1/2 Jalapeño

Instructions

1. 1Add your flour, salt, baking powder, and 1 tsp Dan-O’s Seasoning to a mixing bowl and mix together.
2. 2Get a VERY cold stick of butter and chop it up into the smallest pieces you can. Add the chopped pieces of butter, and “cut” it into the flour mixture. Break the large pieces of butter into smaller pieces, and work through the flour until it gets crumbly.
3. 3Put your jalapeno into a small microwave-safe bowl and cover with water. Microwave for about a minute and a half to soften your jalapeno. Remove jalapeno and squeeze in a paper towel.
4. 4Slowly add in the 1 cup of buttermilk while mixing the flour and butter. Do NOT overmix, you want to have a slightly crumbly, lumpy dough. Mix in the diced jalapeno and your cheese, saving some cheese to sprinkle at the end.
5. 5Preheat oven to 450 degrees. Use an ice cream scoop to measure and scoop biscuits onto a baking sheet or a well-oiled cast-iron skillet. Position the biscuits about a half-inch apart, to where they’re close to touching. Top each biscuit with 1 jalapeno slice, a sprinkle of cheese, and a dusting of Dan-O’s seasoning. Bake biscuits for about 20-23 minutes. While the biscuits are cooking, cook your chorizo in a pan until it’s cooked through. When the chorizo is cooked, turn the heat down to low, and slowly mix in your additional fat (2 tbs of bacon grease or butter) into the pan.
6. 6In the pan with the chorizo and fat, slowly mix in flour (about 4-5 tbs), cumin, and a few tbs spicy Dan-O’s. Slowly start mixing in your 2 cups milk and ½ cup buttermilk. Bring to a low boil and then stir continuously for about 7 or 8 minutes until the gravy thickens and reduces. Carefully remove biscuits from the pan, and serve with chorizo gravy. Enjoy!