“High Carb Meets Carb” — The Biscuits and Gravy Burrito That Blew Guy’s Mind

Sometimes Guy Fieri discovers restaurants the same way we do — through word of mouth. A few years back, he was in Truckee, California, when everyone told him about this place with incredible sandwiches. He tried it, and it was “dynamite.” So when he found out the same crew had opened a second location in Reno, Nevada, he had to check it out. Welcome to Full Belly Deli — a spot that, as Guy put it, “absolutely lives up to its name.”

The Biscuits and Gravy Breakfast Burrito

This isn’t your standard breakfast wrap. As the Full Belly Deli team describes it, their biscuits and gravy breakfast burrito is “like two breakfasts in one.” They take a homemade biscuit and home fried potatoes and wrap them up with a housemade chorizo sausage gravy. The result is something Guy called “ridiculous” — and he meant that as the highest compliment.

What makes this burrito stand out is the layering of textures and flavors. You’ve got the soft, flaky biscuit, the crunch of crispy hash browns from the fryer, melted cheddar cheese, and that rich chorizo gravy bringing everything together. After a pass through the panini press, the whole thing becomes a cohesive, portable breakfast experience.

How They Build This Beast

The gravy starts with olive oil and chorizo from a local Reno company, plus all-pork breakfast sausage. Once the meat cooks down, they add organic all-purpose flour, paprika, granulated garlic, and onion powder. After cooking out the flour, they pour in half-and-half and whole milk, bringing it to a simmer before finishing with salt and pepper.

The biscuits are equally impressive. They pulse together organic AP flour, sugar, baking soda, and baking powder, then add extra cold butter — more than you’d typically see — pulsing until it’s pea-sized. The key, as they explained, is keeping that butter suspended in the flour so it creates layers when baked. They incorporate buttermilk slowly, roll it out, cut squares, brush with buttermilk, finish with salt and pepper, and bake at 350 degrees for 25 minutes.

Assembly goes like this: warm tortilla on the flattop, sliced biscuit (which Guy admitted “seems sacrilegious”), cheddar cheese, crispy hash browns, and a generous pour of that chorizo gravy. Roll it up, press it on the panini press, and serve.

Guy’s Verdict

Despite initially being “scared of it” — understandable given the “high carb meets carb” nature of the dish — Guy was won over. “For some reason the way you’ve made it, the way you’ve seasoned it, it really is not overly heavy,” he said. “It’s delicious.” He praised the light, flaky biscuit inside, the crunch of the hash brown, and especially the gravy: “The kicker for me — there’s the gravy, bro.”

His final take? “We got a biscuits and gravy burrito. It blows my expectations out of the water. The chorizo in the gravy has so much flavor. The biscuit is soft and delicious. Unbelievable.”

Tips From the Kitchen

For better biscuits: Use extra cold butter and pulse until pea-sized. This keeps the butter suspended, creating those flaky layers. Don’t worry if the dough looks dry — that extra butter will make it light.

For the gravy: Cook out the flour before adding your dairy. Use a combination of half-and-half and whole milk for richness without being too heavy. Local chorizo makes a difference.

If you love creative breakfast dishes, you might also enjoy how restaurants reinvent classics, like this Cacio e Pepe with Crispy Pancetta | Big or the unexpected flavors in Left Speechless By This Vegan Birria Tac.

Find Full Belly Deli and other Triple D spots in our restaurant directory.