Masa Biscuits with Ham & Green Chile Gravy

This is what biscuits and gravy look like when they stop pretending to be Southern and lean into New Mexico. Fire-roasted long green chiles get peeled, seeded, and folded into a roux-thickened ham gravy that pools over split masa biscuits. The chile heat is gentle, the ham is smoky, and the whole thing eats like breakfast and dinner rolled together.

Roast the chiles over a gas flame or under the broiler until the skins blister and blacken. Steam them in a closed bag so the papery peels slip off with a rub. This is the key move: unroasted chiles taste raw and grassy, while roasted ones develop a sweet, smoky depth that anchors the whole gravy.

The gravy itself follows classic technique. Brown diced ham in butter, whisk in flour for the roux, then slowly stream in milk while stirring. Once it thickens, the chiles and salt go in. Spoon generously over biscuits and serve immediately, it tightens as it cools.

Pro Tips

• Use Hatch, Anaheim, or Big Jim chiles. Poblanos work in a pinch but lack the right flavor.
• Cook the roux a full 5 minutes before adding milk so the flour loses its raw taste.
• Add milk in a slow stream, whisking constantly, to avoid lumps.
• Bake the biscuits last so they’re still warm when the gravy goes on.

Variations

• Swap crumbled chorizo or breakfast sausage for the ham.
• Add ¼ teaspoon smoked paprika for extra smoke depth.
• Top with a sprinkle of cilantro and a cracked egg fried sunny-side up.