Cajun Biscuits Recipes

CAJUN BISCUITS

Woman's World 7/18/00. You will love these big, fluffy, peppery biscuits, and because they start with a convenient baking mix, you'll love how easy it is to make them!

Provided by JackieOhNo

Categories Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Cajun Biscuits image

Steps:

Preheat oven to 450 degrees.
Combine baking m ix, mustard powder, cracked pepper, cayenne, and garlic powder.
Stir in milk until combined and dough just forms.
Turn dough out onto work surface dusted with additional baking mix; roll out to 3/4-inch thickness.
Using 2-1/2 inch round cutter, cut out 6 biscuits, rerolling scraps.
Place on ungreased baking sheet.
Bake 8-10 minutes or until golden.
Brush tops with melted butter; serve warm with additional butter, if desired.

Nutrition Facts : Calories 236.5, Fat 10.2, SaturatedFat 3.7, Cholesterol 9.8, Sodium 631.9, Carbohydrate 31.3, Fiber 1.1, Sugar 5.5, Protein 4.8

Ingredients

2 1/3 cups bisquick baking mix
1 teaspoon mustard
3/4 teaspoon cracked pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2/3 cup milk
1 tablespoon butter or 1 tablespoon margarine, melted

CAJUN CANAPES

-Jerri Peachee, Gentry, Arkansas

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 20 appetizers.

Number Of Ingredients 12

Cajun Canapes image

Steps:

Bake biscuits according to package directions, except turn biscuits over halfway through baking. Remove from pans to wire racks to cool completely. , Using a melon baller, scoop out the center of each biscuit, leaving a 3/8-in. shell (discard biscuit center or save for another use). In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoonful into the center of each biscuit. , Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through.

Nutrition Facts : Calories 231 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 635mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

Ingredients

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1/2 pound bulk pork sausage, cooked and drained
1-1/2 cups shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup mayonnaise
2 green onions, chopped
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper

CREME FRAICHE BISCUITS (CAJUN/CREOLE FOR ZWT-9)

Found in the Cajun & Creole section of the Food & Wine website in an article titled "Great Recipes From Top New Orleans Chefs". Chefs Allison Vines-Rushing & Slade Rushing were credited as contributors & the recipe included this description: "When they are not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing & Slade Rushing are adding a French ingredient to a Southern recipe. For this recipe, crème fraîche replaces buttermilk in these extremely fluffy biscuits." The recipe yield is approx 22 biscuits & is not easily halved as it uses 1 egg, but any extra biscuits can be frozen for later use. Time does not include 30 min chill time. Enjoy!

Provided by twissis

Categories Breads

Time 38m

Yield 22 Biscuits, 22 serving(s)

Number Of Ingredients 8

Creme Fraiche Biscuits (Cajun/Creole for ZWT-9) image

Steps:

Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.

Ingredients

4 cups all-purpose flour (plus more for dusting)
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1/2 lb unsalted butter (2 sticks, cold & cut into 16 tbsp)
1 1/4 cups heavy cream
1/2 cup creme fraiche
1 large egg

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