Biscuits and Crawfish Gravy

Biscuits and Crawfish Gravy
Biscuits and Crawfish Gravy
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Biscuits and Crawfish Gravy

A Southern staple that will bring your taste buds straight to the streets of New Orleans, this recipe for biscuits and crawfish gravy is easy to make from home. If you can’t find crawfish, substitute a mixture of lobster and shrimp. Recipe courtesy of David Guas, chef/owner, Bayou Bakery, Coffee Bar & Eatery – Arlington, Va./Washington, D.C.

8
Servings
687
Calories Per Serving
Deliver Ingredients

Ingredients

For the buttermilk biscuits:

  • 2 1/4  Cups  all-purpose flour, such as White Lily (not self-rising)
  • 2  Tablespoons  baking powder
  • 3/4  Teaspoons  salt
  • stick unsalted butter, cold, cut into small bits, plus 2 tablespoons, melted
  • 1  Cup  buttermilk

For the crawfish gravy:

  • 1/4  Cup  cooking oil, such as grapeseed or canola oil/olive oil blend
  • 1  Cup  finely diced sweet onions
  • 1/3  Cup  finely diced green bell peppers
  • 1/3  Cup  finely diced celery
  • 1  Teaspoon  minced garlic
  • 1  Pound  crawfish tail meat, frozen or fresh
  • 2  Tablespoons  Worcestershire sauce
  • 1  Tablespoon  kosher salt
  • 1/2  Teaspoon  cayenne pepper
  • 1/2  Teaspoon  ground black pepper
  • 3/4  Cups  flour
  • 4  Cups  whole milk
  • scallions, thinly sliced on a bias

Directions

For the buttermilk biscuits:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Place 2 cups of the flour, the baking powder, and salt in a food processor and pulse to combine. Add the stick of butter and process for 10 one-second pulses (pieces shouldn’t be larger than a small pea). Transfer to a large bowl and begin adding ¾-cup of the buttermilk, incorporating into the dry ingredients by moving hands in circular motions. Add just enough buttermilk to form a dough.

Dust work surface with the remaining flour and place the dough on top. Roll the dough to a 1-inch thickness. Using a 2¼-inch round biscuit cutter, punch out as many biscuits as you can and place them on parchment paper. Gently bring the dough scraps together into a block and press to a 1-inch thickness. Punch out a few more biscuits, place them on the baking sheet, and discard scraps.

Brush the tops of the biscuits with the remaining buttermilk and bake until golden brown, 20 to 25 minutes. Remove from the oven and brush with the melted butter. 

For the crawfish gravy:

Add the oil to a sauté pan and heat over medium-high heat for 1 minute. Add the onions, bell peppers, and celery, and cook for 5 minutes, add the garlic and continue to cook for 5 minutes, then add the crawfish. Sauté the crawfish for 5 minutes, add the Worcestershire, salt, cayenne, and black pepper, and then stir in the flour. Allow the flour to cook out for 5 minutes, then add the milk, one cup at a time, stirring out any lumps of flour between additions. Lower the heat to medium-low and gently simmer for 5 minutes. Taste for salt, and add more if needed.

Split a biscuit in half, place in a bowl, and, using a 2-ounce ladle, portion some gravy over the top of the biscuit. Finish with scallions.

Nutritional Facts

Total Fat
23g
33%
Sugar
19g
21%
Saturated Fat
6g
25%
Cholesterol
64mg
21%
Carbohydrate, by difference
86g
66%
Protein
32g
70%
Vitamin A, RAE
67µg
10%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
440mg
44%
Choline, total
23mg
5%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
170µg
43%
Iron, Fe
5mg
28%
Magnesium, Mg
58mg
18%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
713mg
100%
Riboflavin
1mg
91%
Selenium, Se
43µg
78%
Sodium, Na
1370mg
91%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
164g
6%
Zinc, Zn
2mg
25%

Biscuit Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Biscuit Cooking Tip

Comfort foods tend to be on the heavier side, so try serving greens as a side dish.