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Wake & Bake: Barbaro, Cured and Taps y Tapas share morning faves

Photo: www.paytonphotography.com, License: N/A

www.paytonphotography.com

Like a pancake on steroids, in a good way

Photo: Courtesy photo, License: N/A

Courtesy photo

So bad (for you) it’s good


Makes 9 biscuits

Cotija Cheese Biscuits
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 cup to 2 cups buttermilk, plus additional for brushing
1/2 cup grated cotija cheese

Chorizo Habanero Gravy
2 cups whole milk
1 tablespoon butter
1/2 pound chorizo sausage, Mexican-style
1/4 cup flour
1 teaspoon paprika, optional
Salt, to taste
Fresh ground pepper, to taste
1 habanero, diced

For biscuits: Heat oven to 375 degrees. Sift together the flour, salt, baking powder and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients and cotija cheese into the buttermilk until a sticky dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

For gravy: In a medium saucepan, heat milk over very low heat, stirring occasionally. Keep an eye on it–don’t let it boil. Meanwhile in a large skillet, heat the butter over medium-high heat until melted then add chorizo. Crumble and cook until well browned and no longer pink. Sprinkle flour over the sausage and cook, stirring, for a minute or two. Add warm milk and diced habanero and cook, stirring until thickened and bubbly. Turn the heat all the way down, add paprika (if using), 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.

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