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.

CAJUN CREAM SAUCE RECIPE

Steps:

• Deglaze pan the protein has been cooked in with wine. If baked or broiled, scrape up pan drippings from baking pan and add to skillet with wine. Heat thoroughly.
• Whisk together 1/2 and 1/2, flour and seasonings until smooth.
• Whisk flour mixture into skillet and stir constantly over medium-low to medium heat until thickened.
• Add lemon juice and heat throughly before pouring over fish, shrimp or chicken.

JALAPENO CHEDDAR BISCUITS

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, Cajun seasoning, and salt.
• Use a pastry cutter or two forks to cut the butter into the flour until the mixture is crumbly. There should be no pieces of butter larger than a pea.
• Stir in jalapeno and cheddar cheese.
• Make a well in the center and pour the 1 1/4 cups buttermilk in. Stir just until all the flour is moistened.
• Knead in the bowl until the dough comes together. Place dough on a lightly floured surface and knead a few times.
• Roll to 3/4 to 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut the dough.Reroll scraps and cut more biscuits. You should get about 10 biscuits.
• Place biscuits on prepared baking sheet so that they gently touch. Brush the tops with the remaining 2 tablespoons of buttermilk. Place a jalapeno slice on the top of each one.
• Bake for 15 minutes or until golden brown.

HEIRLOOM RYE BISCUITS

Steps:

• Heat the oven to 350 degrees F.
• Whisk together the rye flour, baking powder, baking soda, salt and 1 1/2 cups of the all-purpose flour in a large bowl. Cut in the butter with your hands until you have pea-size crumbs and the flour is coated with butter. Stir in the buttermilk.
• Dust a work surface with the remaining 1/4 cup flour.
• Pat the dough into a rectangle. Fold the dough over on itself a few times and pat out to a 1/2-inch thickness. Punch out 6 biscuits with a 2 3/4-inch ring mold or biscuit cutter and place in a 10-inch cast-iron skillet. Bake until golden brown, 12 to 14 minutes. Serve with Strawberry Jam.
• Add the strawberries, sugar and lemon zest and juice to a medium skillet set over medium-high heat and stir until thickened and a jammy consistency, 9 to 10 minutes.

25 EASY CAJUN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun dish in 30 minutes or less!

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.

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.