Cornmeal Biscuits with Chorizo Gravy and Scallions

Preparation

1. Biscuits

   Step 1

   Preheat oven to 425°. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.

   Step 2

   Drop dough by heaping ¼-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12–15 minutes.

2. Gravy and Assembly

   Step 3

   While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes. Transfer to a small bowl with a slotted spoon.

   Step 4

   Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir half of chorizo into gravy; season with salt, pepper, and hot sauce.

   Step 5

   Spoon some gravy over hot biscuits and top with avocado, scallions, radishes, cilantro, Cotija (if using), remaining chorizo, and more hot sauce. Serve remaining gravy alongside.