Best 3 Cajun Biscuits Recipes

CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS

Steps:

• Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain.
• Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes.
• Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own.
• Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste.
• Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do.
• Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits.
• Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.

CREME FRAICHE BISCUITS (CAJUN/CREOLE FOR ZWT-9)

Steps:

• Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
• Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
• In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
• Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
• Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
• Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.

CAJUN BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Combine baking m ix, mustard powder, cracked pepper, cayenne, and garlic powder.
• Stir in milk until combined and dough just forms.
• Turn dough out onto work surface dusted with additional baking mix; roll out to 3/4-inch thickness.
• Using 2-1/2 inch round cutter, cut out 6 biscuits, rerolling scraps.
• Place on ungreased baking sheet.
• Bake 8-10 minutes or until golden.
• Brush tops with melted butter; serve warm with additional butter, if desired.