Mexican Biscuits and Gravy


Mexican Biscuits and Gravy

By Cynthia Bergsbaken


On these chilly evenings here in the SD prairie, it’s nice to have a dinner that really sticks to your ribs.

I created this recipe from just having these ingredients on hand.

Like my husband likes to say, “It hit the spot!”


When I make up a recipe, I’m typically just adding some of this and some of that.  And so, my measurements for seasonings may need to be altered for your taste.  I typically will cook/bake low salt.


The recipe- Mexican Biscuits and Gravy by Cynthia Bergsbaken

May serve 4-6 people, depending on how much gravy mixture you put on your biscuit.


·       Take 1 pound (16 oz.) of Jenni-o Chorizo Turkey sausage (I found it at Walmart.)

Brown the Chorizo Turkey sausage.  Be aware, it may brown-burn quick while frying it.  I placed a bit of water instead of oil in the frying pan to fry the sausage.  At the end of frying the sausage mixture, just make sure to simmer out all the liquid that is in the pan. 

·       When the sausage is done, add 8 oz. of Black beans.  (I used salt-free black beans that I had earlier cooked.  You may use a can of Black beans but note how much salt for later when you go to season the gravy.)

            Heat the beans through. (Remember, if there is liquid left in the pan, simmer it down to a

            dry meat mixture.)

·       Put the sausage mixture in a bowl to sit for a bit, keeping it warm.

           There should be some left over meat particles and a little fat from the meat in the pan. 

To this add 2 cups of unsalted Chicken broth (1 1/2cup plus ½ cup).  Note- Measure out only ½ c. of broth first.  Add 4 Tablespoons of white flour to the ½ cup of broth.  Mix until smooth.  Now add the 1 ½ cup of broth and this broth flour mixture to pan.  Mix well until smooth. 

·       Add to the gravy that is in your pan, about

1/2 t.-1 teaspoon of Chili powder, ½ t.-1 teaspoon of Smoked Paprika, ½ t.-1 teaspoon of Cumin, and season with salt and pepper to your liking.   

·       Bring to a simmer and let simmer and thicken for about 1 minute.

·       Add back the warm meat mixture to the gravy that is in the pan.

·       Mix the meat mixture into the gravy and let it reheat.



I use my favorite recipe for biscuits.  You can too.

I used 1 ½ c.  flour to ½ c. of ground oats. (2 cups of flour for my recipe).

After I had done this, I realized substituting some of the flour (or in my case, Oats) with Cornmeal would have been perfect!


To serve


Slice each biscuit in half.  To each half add as much of the meat-gravy mixture as you wish.

Top it off with a teaspoon of Sour cream.

I served mine with a mixture of Mixed vegetables with sauteed green and red peppers, sauteed Onion, and sauteed Tomato pieces all in some Olive oil.


I hope you enjoy this.  I know we sure did.

Any questions or comments, please go ahead on the comment section.  I’ll try to get back to you as soon as I can.

By Cynthia Bergsbaken

***All original content is copyrighted by Cynthia Bergsbaken, Perceptive Blogger & Reiki in the Prairie LLC.

Reiki in the Prairie LLC is a legal Entity under law, 2015.

April 11, 2020

Plagiarism is a crime.  Share only by URL without changing the content!  Thank you.




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