What do you get when you cross biscuits and gravy with a Louisiana twist? The answer is Buttermilk biscuits and andouille cream gravy.

This recipe takes the classic biscuits and gravy recipe and adds spice and flavor – a trademark of any Lousiana dish. This is a perfect Saturday morning breakfast, or even a Sunday evening recipe that will leave everyone who tries it asking what your secret ingredient is. (Hint: it’s the andouille sausage!)

Check out Louisiana Travel for more delicious Lousiana recipes.

Utensils:

For biscuits:

• 10-inch cast-iron griddle or skillet
• Sifter
• Box grater

For gravy:

• Large skillet
• Whisk

Ingredients for Buttermilk Biscuits:

• 2 cups all-purpose flour (add 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
• sliced green onions (optional – for garnish)

Method of Preparation:

First, preheat over to 475 degrees Fahrenheit. Take the ten-inch cast-iron griddle or skillet, and place inside the oven to heat.

(Sidenote: preheating and greasing the griddle will produce biscuits with crispy bottoms. If you want softer biscuits, skip this step.)

 Next, sift flour, baking powder, salt, and baking soda together. Using the box grater, quickly grate the cold butter over the flour mixture. Stir with a fork to combine. Add cold buttermilk and stir until combined. The dough will be sticky. Transfer the dough a floured work surface, sprinkle with flour, and knead three to four times. Shape into a long roll.

Now, remove griddle or skillet from over and add remaining butter. Swirl melted butter to coat the griddle or skillet.

Using about ½ cup of dough at a time, pinch off pieces of the dough and roll gently between your hands to shape. After that, arrange dough on the hot and greased skillet with sides barely touching. Transfer to oven and bake for about ten to twelve minutes or until golden brown.

Makes about eight biscuits.

Andouille Cream Gravy Ingredients:

• 1/4 cup butter
• 4 ounces andouille sausage (chopped coarsely)
• 1 medium onion (chopped finely)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup all-purpose flour
• 2 cups of half & half
• salt and pepper

Method of Preparation:

Take your large skillet and place it over medium heat. Add butter, and once butter is melted add sausage and onion. Saute until onion is softened, around eight to ten minutes.

Next, stir in the paprika, garlic powder, and cayenne (cayenne is optional). Sprinkle the flour over mixture and stir to combine. Stirring constantly, cook until roux begins to brown and flour smells toasty. Gradually whisk in half and half, then cook and stir until gravy is thickened and bubbly.

Add salt and pepper to taste. Makes about four cups of gravy.

Once the biscuits and gravy are done, split the biscuits in half and serve hot with Andouille Cream Gravy and top with green onions.

Biscuits can be split and toasted to warm up for latecomers (or save them for leftovers for a filling breakfast the next morning!) and the Andouille Cream Gravy can be kept warm in a slow cooker.

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