Chorizo and Cheddar Biscuits

Chorizo and Cheddar Biscuits
Chorizo and Cheddar Biscuits
Try this Chorizo and Cheddar Biscuits recipe, or contribute your own.
  • Preparing Time: 20 minutes
  • Total Time: 45 minutes
  • Served Person: 24
  • 1/2 cup sour cream
  • 1 egg yolk
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 3/4 cups all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup chopped scallions
  • 1/4 cup cornmeal
  • 1/2 teaspoon spanish smoked paprika
  • 1 link chorizo (i used a 6 ounce link) or spicy ital cooked (if necessary), cooled, and diced
  • 5 teaspoons butter cold and diced
  • 1 cup wisconsin aged cheddar cheese plus more for topping
  • Carbohydrate 12.985022379281 g
  • Cholesterol 20.6458680561881 mg
  • Fat 4.76397326454973 g
  • Fiber 0.573414596263409 g
  • Protein 2.11638076587068 g
  • Saturated Fat 2.84928871549102 g
  • Serving Size 1 1 Serving (33g)
  • Sodium 219.186021054205 mg
  • Sugar 12.4116077830176 g
  • Trans Fat 0.361657500104428 g
  • Calories 103 calories

Heat oven to 450°F. Line two large baking sheets with parchment paper. Stir together the flour, cornmeal, baking powder, baking soda, and smoked Spanish paprika in a medium-sized bowl. Cut in the cold butter and scallions with a pastry blender, your fingers, or two knives until the mixture resembles very course crumbs. Fold the cheddar and chorizo sausage into the butter and flour mixture.In a separate, small bowl, mix together the sour cream and milk. Add to the flour and butter mixture. Stir only until combined. Turn the dough out onto a slightly floured surface and shape into a disk about one inch thick. Cut the biscuits into the desired shape (I used a 1-inch, round biscuit cutter) and place onto the prepared pan.In a small bowl, combine the egg yolk and 1 tablespoon water. Brush the biscuits with the egg wash and top each biscuit with 1 tablespoon shredded cheddar. Bake for 10–12 minutes, or until golden brown. Let cool on a wire rack. Enjoy.*TIP: These biscuits, unlike a typical batch of biscuits, are even better the next day. They are perfect companions for a spicy batch of chili or can be served as appetizers if made in miniature form.Heat oven to 450°F. Line two large baking sheets with parchment paper. Stir together the flour, cornmeal, baking powder, baking soda, and smoked Spanish paprika in a medium-sized bowl. Cut in the cold butter and scallions with a pastry blender, your fingers, or two knives until the mixture resembles very course crumbs. Fold the cheddar and chorizo sausage into the butter and flour mixture.In a separate, small bowl, mix together the sour cream and milk. Add to the flour and butter mixture. Stir only until combined. Turn the dough out onto a slightly floured surface and shape into a disk about one inch thick. Cut the biscuits into the desired shape (I used a 1-inch, round biscuit cutter) and place onto the prepared pan.In a small bowl, combine the egg yolk and 1 tablespoon water. Brush the biscuits with the egg wash and top each biscuit with 1 tablespoon shredded cheddar. Bake for 10–12 minutes, or until golden brown. Let cool on a wire rack. Enjoy.*TIP: These biscuits, unlike a typical batch of biscuits, are even better the next day. They are perfect companions for a spicy batch of chili or can be served as appetizers if made in miniature form.