Herbs in the biscuits, Mexican chorizo in the gravy, put a spin on the classic duo
Herb-riddled: A diner in Texas, serves my favorite rendition: Crusty, herb-riddled biscuits topped with gravy flavored with rusty red, spicy chorizo sausage. (Bill Hogan/Chicago Tribune)
3 tablespoons trans fat-free vegetable shortening, very cold
3 to 4 tablespoons chopped fresh cilantro or chives (or a combination)
¾ cup whole milk or half-and-half, very cold
Milk for brushing on top
1. Heat oven to 425 degrees. Put flours, baking powder, sugar and salt into a food processor or into a large bowl. Pulse or stir to mix. Drop diced butter and shortening randomly over the flour mixture. Pulse or use two knives to cut the butter and shortening into the flours until the mixture resembles coarse crumbs. Stir in herbs. Sprinkle the milk over the mixture. Pulse or stir until the mixture barely gathers into a ball.
2. Transfer to a piece of floured wax paper; gather into a ball. Cover with a second piece of floured wax paper; gently roll or press into an even 1/2-inch thick circle. Use a floured 3-inch round biscuit cutter or drinking glass to cut into circles. Place the circles on a parchment-lined baking sheet. Very gently gather up the scraps; roll into a 1/2-inch thick piece and cut more biscuits.
3. Brush the tops with milk; bake until tops are golden, 12-15 minutes. Cool on wire rack. Serve warm.
Per biscuit: 141 calories, 7 g fat, 3 g saturated fat, 9 mg cholesterol, 17 g carbohydrates, 3 g protein, 219 mg sodium, 1 g fiber.
Chorizo and roasted pepper sausage gravy
Prep: 15 minutes
Cook: 15 minutes
1 package (12 ounces) pork or beef Mexican chorizo sausage, casings removed
1 small onion, finely chopped
3 cups whole milk
6 tablespoons flour
1 small red bell pepper, roasted, peeled, seeded, diced (or 1/2 cup diced bottled roasted red bell pepper)