Cajun Biscuits Recipes

BOJANGLES BISCUIT RECIPE

Steps:

• Preheat your oven to 450 degrees F.
• In a large bowl, mix together flour, baking powder, and confectioners sugar.
• Add shortening. With a spoon or knife, cut into the flour mixture until it is coarsely crumbled. Add buttermilk and stir gently.
• Knead dough until smooth.
• On a lightly floured surface, roll out your dough and use a biscuit cutter to form circles.
• On a baking sheet, place your biscuits at least two inches apart. Bake in the oven for 12 minutes or until golden brown.
• Take your biscuits out of the oven and brush over with melted butter.
• Serve.

SOUTHERN-STYLE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
• In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
• Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
• Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
• Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.
• Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
• Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.
• Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. They can be baked without thawing; they may just take a few extra minutes in the oven.

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.

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 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.