📝 About This Recipe
This soul-warming breakfast staple takes the traditional Southern comfort of biscuits and gravy and infuses it with the bold, smoky spirit of the Louisiana bayou. Our version features flaky, buttery buttermilk biscuits topped with a rich cream gravy spiked with spicy Andouille sausage and the 'Holy Trinity' of Cajun aromatics. It is a hearty, deeply flavored masterpiece that brings the vibrant heat and heritage of Creole cooking to your morning table.
🥗 Ingredients
Flaky Buttermilk Biscuits
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 cup Cold unsalted butter (cubed and chilled)
- 1 cup Cold buttermilk (shaken well)
- 1/2 teaspoon Cajun seasoning (for a subtle kick in the dough)
- 1 teaspoon Salt
Cajun Sausage Gravy
- 12 ounces Andouille sausage (finely diced or ground)
- 1/2 cup Yellow onion (finely minced)
- 1/4 cup Green bell pepper (finely minced)
- 1/4 cup Celery (finely minced)
- 2 cloves Garlic (minced)
- 1/3 cup All-purpose flour (for the roux)
- 3 cups Whole milk (warmed slightly)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Hot sauce (Louisiana-style, like Crystal or Tabasco)
- 2 tablespoons Fresh parsley (chopped for garnish)
- 2 stalks Green onions (thinly sliced)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
-
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1/2 teaspoon of Cajun seasoning.
-
3
Using a pastry cutter or two forks, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
-
4
Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until a shaggy dough forms. Do not overmix!
-
5
Turn the dough onto a lightly floured surface. Fold it over itself 5-6 times to create layers, then pat it into a 1-inch thick rectangle. Cut into rounds using a 3-inch biscuit cutter, pressing straight down without twisting.
-
6
Place biscuits on the prepared baking sheet so they are just touching. Bake for 15-18 minutes until the tops are golden brown. Brush with a little melted butter if desired.
-
7
While the biscuits bake, heat a large cast-iron skillet over medium heat. Add the diced Andouille sausage and cook until browned and the fat has rendered, about 6-8 minutes.
-
8
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the skillet with the sausage. Sauté for 5 minutes until the vegetables are soft and translucent.
-
9
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the 1/3 cup of flour over the mixture, stirring constantly for 2 minutes to cook out the raw flour taste and create a light blonde roux.
-
10
Slowly whisk in the milk, a half-cup at a time, ensuring no lumps form. Bring the mixture to a gentle simmer.
-
11
Stir in the smoked paprika, Worcestershire sauce, and hot sauce. Let the gravy simmer for 5-7 minutes until thickened to your liking. Season with extra salt and black pepper to taste.
-
12
To serve, split the warm biscuits in half. Generously ladle the spicy Andouille gravy over the top and garnish with fresh parsley and sliced green onions.
💡 Chef's Tips
For the flakiest biscuits, ensure your butter and buttermilk are ice-cold; the steam from the melting butter in the oven creates those beautiful layers. Avoid twisting the biscuit cutter when stamping out dough, as this seals the edges and prevents them from rising properly. If the gravy gets too thick, simply whisk in a splash more milk until you reach your desired consistency. If you can't find ground Andouille, pulse links in a food processor until they reach a crumbled consistency to ensure sausage in every bite. Taste your Cajun seasoning before adding extra salt, as many brands are quite salty on their own.
🍽️ Serving Suggestions
Serve alongside two eggs over-easy; the runny yolk blends beautifully with the creamy Cajun gravy. Pair with a cold glass of chicory coffee or a spicy Bloody Mary garnished with pickled okra. Add a side of cheesy grits for a truly decadent Louisiana-style brunch spread. A splash of extra hot sauce on top is highly recommended for those who love a true 'Cajun Kick'.