30 Conestoga® 3 oz. Simple Split Buttermilk Biscuits (3049)
Butter substitute, for brushing
2 Tbsp. Olive oil
2 lbs. Ground chorizo sausage
1 bag Pioneer® Country Gravy Mix
1 (7-oz.) can Chopped green chilies, drained
1 bunch Parsely, chopped, for garnish
INSTRUCTIONS
Allow Biscuits to stand at room temperature for a minimum of 2 hours. Biscuits can also be refrigerated up to 36 hours prior to baking.
Preheat a standard oven to 425°F, or convection oven to 350°F. Line a rimmed baking sheet with parchment paper. Place biscuits on a prepared baking sheet and brush with butter substitute. Bake in a standard oven for 4-5 minutes, or a convection oven for 6-8 minutes. Remove from oven and brush again with butter substitute.
Heat oil over medium heat. Add sausage and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until sausage is cooked through and begins to brown. Set aside.
Bring 3 quarts of water to a full rolling boil.
Combine 1 quart of cool tap water and 1 package of Gravy Mix in a separate container. Mix with a wire whisk until lump-free.
Pour Gravy Mix into boiling water. Cook until gravy comes to a boil. Simmer for 1 minute while stirring constantly. Remove from heat and stir in sausage and chiles. Maintain internal gravy temperature at 165°F during service.
Ladle 2-3 oz. of gravy onto each biscuit. Garnish with parsley and serve.
