Buttermilk Biscuits and Andouille Cream Gravy Recipe

Andouille is a spicy sausage link created in the River Parishes area by French and German settlers. The spicy, full-bodied sausage is often cured in wooden smokehouses, and recipes for the delicacy can span generations. Sample some links throughout Louisiana’s Andouille Trail, or stop by Spuddy’s Cajun Foods & Cajun Cooking Experience, located in Vacherie.

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, or 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:

1. Preheat oven to 475ºF.
2. Place a 10-inch cast-iron griddle or skillet in the oven to heat.
3. 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. 
4. Remove hot griddle from oven; add remaining butter and swirl to melt and coat.
5. 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:

1. 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.
2. 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.
3. 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; gravy can be kept warm in a slow cooker.

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