Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 1 Tbsp sugar
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup 1 stick chilled unsalted butter, cut into pieces
  • ¾ cup buttermilk
  • 1 Tbsp vegetable oil
  • 1 lb. fresh chorizo (casings removed)
  • 3 Tbsp all-purpose flour
  • 2½ cups whole milk
  • Salt and freshly ground pepper
  • Hot sauce (for drizzling)
  • 1 avocado (peeled, pitted, and sliced)
  • 4 scallions (thinly sliced)
  • 2 radishes (thinly sliced)
  • ½ cup cilantro leaves (roughly chopped)
  • ½ cup Cotija cheese or queso fresco

Instruction

  • Pre-heat oven to 425 degrees.
  • In a large bowl, whisk together flour, cornmeal, sugar, baking soda, salt, and pepper.
  • Using a pastry cutter or your fingers, work butter into flour mixture until chickpea-sized pieces are formed.
  • Add buttermilk and stir until just combined.
  • Drop 1/4-cupfuls of dough into an 8" cast-iron skillet, spaced about 1" apart.
  • Bake until biscuits are cooked through, puffed, and golden brown, rotating skillet once, about 12-15 minutes.