Cornbread Biscuits Green Chili Gravy (Print Version)
# Ingredients:
→ Cornbread Biscuits
01 -
190 g all-purpose flour
02 -
100 g finely ground cornmeal
03 -
25 g granulated sugar
04 -
15 g baking powder
05 -
5 g salt
06 -
70 g cold unsalted butter, diced
07 -
180 ml buttermilk, plus extra for brushing
→ Green Chili Sausage Gravy
08 -
2 large poblano chilies or 3 anaheim/hatch chilies
09 -
450 g pork breakfast sausage
10 -
30 g all-purpose flour
11 -
720 ml whole milk, plus more as needed
12 -
Salt and freshly cracked black pepper, to taste
13 -
15 g minced chives or scallions, for garnish
# Instructions:
01 -
Preheat oven to 200°C. Line a baking tray with parchment paper or a silicone mat and set aside.
02 -
In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, salt, and baking powder.
03 -
Add diced cold butter, tossing to coat. Using a pastry cutter or fingers, cut butter into flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
04 -
Pour in the buttermilk. Use a wooden spoon or fork to gently fold ingredients until just combined. If necessary, add 15–30 ml additional buttermilk until dough holds together but remains slightly shaggy. Avoid overmixing.
05 -
Scoop six portions of dough onto the prepared tray, leaving at least 4 cm between each. Lightly brush tops with buttermilk and sprinkle with a pinch of salt and pepper. Bake until golden brown and cooked through, approximately 15 minutes.
06 -
Char chilies directly over a high flame, turning with tongs until blackened on all sides, about 8–10 minutes. Transfer to a bowl and cover tightly with plastic wrap. Steam until cool enough to handle, 10–15 minutes. Rub off skins with a clean towel, then remove stems, seeds, and inner membranes. Finely dice roasted chilies.
07 -
Heat a large heavy-bottomed skillet over medium heat. Add sausage, breaking it up with a wooden spoon. Cook until browned and no pink remains, about 10 minutes.
08 -
Sprinkle flour and several turns of black pepper over the sausage. Stir continuously until flour is absorbed by rendered fat, about 2–3 minutes.
09 -
Slowly add whole milk and roasted chilies to the skillet, stirring constantly. Simmer gently until gravy thickens enough to coat the back of a spoon. Adjust consistency with additional milk if needed. Season with additional salt and pepper to taste.
10 -
Arrange biscuits on serving plates. Top each with a generous ladle of sausage gravy. Garnish with minced chives or scallions and a dusting of black pepper.
# Notes:
01 -
To roast chilies without a gas burner, place them under an oven broiler, turning occasionally, until charred on all sides.
02 -
Do not overmix the biscuit dough; handling it gently ensures a tender crumb.