- - 5 C flour
- - 5 T sugar
- - 1 T kosher salt
- - 1 T baking powder
- - 2 T Cattleman’s Grill Smoky Chipotle Seasoning
- - 1 ½ C buttermilk
- - 1 jalapeño, diced
- - 10 T butter, frozen
- - 8 T butter, divided
- - 2 T Reida Honey Farm Wildflower Honey
- Chorizo Cream Gravy
- - 1 lb Mexican Chorizo
- - 2 T butter
- - 2 T flour
- - 2 C milk
- - 1 t black pepper, fresh groundsalt to taste
Using a box grater, grate 10 T of frozen butter into the dry ingredients. Gently mix with your hands. Add buttermilk and jalapeños and gently fold mixture until a soft dough is formed. Turn dough out onto a floured surface. Pat dough out until it is about 2” high. Use a 3 ½“ cookie cutter to cut out biscuits.
Coat a Lodge Logic 12" Cast Iron Skillet with 2 T of the remaining butter. Space biscuits evenly in the skillet. Bake at 400ºF for about 20 minutes, until the biscuits are cooked through. While the biscuits are baking, melt the remaining 6 T of butter in a small saucepan, and stir in the Reida Honey Farm Wildflower Honey. Brush the tops of the baked biscuits with the butter mixture, and return to the cooker. Bake about 10 minutes more, until the tops are golden brown in color.
Creamy Chorizo Gravy
-Brown the chorizo in a skillet over medium heat. Remove browned chorizo, and drain fat. In the same skillet, melt the butter. Add the flour to the melted butter, to form a roux, and cook about 2 minutes over medium-low heat, whisking to keep the roux from burning.
While continuously whisking, slowly add all of the milk. Return the chorizo to the pan, and add the black pepper. Continue cooking to allow gravy to thicken. Taste and adjust seasoning, as needed. If the gravy becomes too thick, add more liquid to thin.