Benedict Mexican

By á-30

Ingredients

• jalapeño-cheddar biscuits
• 2 cups all-purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 1/2 cup cold buttermilk, shaken
• 1 cold extra-large egg
• 1 cup grated extra-sharp Cheddar
• 1 jalapeño, deseeded with membrane removed, chopped
• 1 egg, beaten with 1 tablespoon water or milk
• Maldon sea salt, optional
• Next
• Chorizo Gravy
• 1 tablespoon butter (or margarine)
• 1/2 lb ground chorizo sausage
• 1/4 cup flour
• 2 cups whole milk, brought to a simmer
• 1 teaspoon paprika, if desired (optional)
• salt, to taste
• fresh ground pepper, to taste
• Next
• Eggs
• Serrano ham

Preparation

Step 1

Chorizo Gravy

1
In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don’t let it boil.
2
Meanwhile, in a large skillet, heat the butter/margarine over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.
3
Sprinkle flour over the sausage and cook, stirring, for a minute or two.
4
Add warm milk all at once and cook, stirring, until thickened and bubbly.
5
Turn heat all the way down, add paprika (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits.


Cheddar Jalapeño Biscuits

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.


Next
Poach Eggs
Add Serrano ham