Buttermilk Biscuits and Andouille Cream Gravy Recipe
Nothing like an amazing plate of biscuits and gravy.
This Louisiana twist on traditional biscuits and gravy uses andouille sausage to liven up the average biscuits and gravy recipe. It adds a tasty kick with a bit of spice — a lagniappe (a little something extra). Discover even more recipes from our partner Louisiana Kitchen and Culture Magazine.
Ingredients for Buttermilk Biscuits:
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup cold butter
- 1 1/3 cups cold buttermilk
- 1 tablespoon butter
- Andouille Cream Gravy (recipe follows)
- sliced green onions, for garnish
Method of Preparation:
- Preheat oven to 475ºF.
- Place a 10-inch cast-iron griddle or skillet in the oven to heat.
- Sift together flour, baking powder, salt, and baking soda. Using a box grater, quickly grate cold butter over flour mixture, stirring with a fork to combine. Add cold buttermilk and stir until just combined; dough will be sticky. Transfer to a floured work surface, sprinkle with a little flour, and knead 3 to 4 times; shape into a long roll.
- Remove hot griddle from oven; add remaining butter and swirl to melt and coat.
- Working with about ½ cup dough at a time, pinch off pieces and roll gently in your hands to shape. Arrange on hot greased skillet with sides just touching; transfer to oven and bake for 10 to 12 minutes, or until golden brown. Split biscuits in half and serve hot with Andouille Cream Gravy; garnish with green onions. Makes about 8 large biscuits.
Note: Preheating and greasing the griddle will produce biscuits with a crisp bottom; if you prefer softer biscuits, don’t preheat the griddle.
Andouille Cream Gravy Ingredients:
- 1/4 cup butter
- 4 ounces andouille sausage, coarsely chopped
- 1 medium onion, finely chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup all-purpose flour
- 2 cups half & half
- salt and pepper
Method of Preparation:
- Place a large skillet over medium heat. Add the butter and melt. Add sausage and onion; sauté until vegetables are softened, 8 to 10 minutes.
- Stir in paprika, garlic powder, and cayenne, if using. Sprinkle flour over mixture and stir to combine; cook, stirring constantly, until roux begins to brown and flour smells toasty.
- Gradually whisk in half & half; cook and stir until thickened and bubbly. Taste; add salt and pepper as desired. Makes about 4 cups.
Note: Biscuits can be split and toasted to warm up for latecomers; Andouille Cream Gravy can be kept warm in a slow cooker.