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WWW.IDAHOFALLSMAGAZINE.COM 49 Ing redients Slow summer mornings are some of my favorite. I love making special breakfasts and eating outside with the family. My kids' favorite breakfast, other than waffles of course, is biscuits and gravy. I like to switch it up and add chorizo for this ver- sion. e spicy sausage mixed into creamy gravy is amazing. I like to top them with poached eggs, freshly sliced Jalapeños and chopped cilantro. Biscuit Ing redients 5 c. flour 1 tbsp. sugar 4 tbsp. baking powder 2 tsp. salt 1 c. butter frozen, then shredded 2 c. buttermilk Grav y Ing redients 1 lb. chorizo, or chorizo flavored sausage ¼ c. flour 1 c. heavy cream 2 c. milk 1 ½ tsp. white wine vinegar Salt and pepper Toppings Poached eggs Fresh jalapenos Cilantro 1. Preheat oven to 425 degrees. 2. In a large bowl combine flour, sugar, baking powder and salt. Whisk together. 3. Grate butter into a small bowl and return to freezer for 10 min. 4. Mix butter into bowl and break pieces apart with your fingers. Add buttermilk and stir to combine. Roll biscuits out and cut into circles with a cookie cutter or cup. 5. Place biscuits on a lined baking tray, make sure they are touching. 6. Bake at 425 degrees for 18-20 minutes or until golden brown. For the biscuits For the g rav y 1. In a large sauce pan or cast iron, brown the meat until cooked through. Add flour and mix with the meat. Stir for 3-5 minutes until the flour is cooked. Add the heavy cream and cook for 1 minute. en add the milk. Stir until it boils. Once it boils, add salt and pepper to taste. Serve immediately.