A Tasty Crawfish Take on Biscuits and Gravy
We’ve been celebrating National Biscuits and Gravy Week and before it slips away, we’d like to share one of our favorite recipes: Buttermilk Biscuits and Crawfish Gravy by David Guas, host of Travel Channel’s American Grilled, chef / owner of Bayou Bakery, Coffee Bar & Eatery, and a contributor to our cookbook, A Colander, Cake Stand, and My Grandfather’s Skillet.
BUTTERMILK BISCUITS & CRAWFISH GRAVY
Courtesy of David Guas • Serves 4
BISCUITS
INGREDIENTS
2 1/4 cups all-purpose flour, preferably White Lily (not self-rising)
2 tablespoons baking powder
3/4 teaspoon kosher salt
1 cup buttermilk
1 stick unsalted butter, cold, cut into small bits, plus 2 tablespoons, melted
DIRECTIONS
Heat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Place 2 cups of flour, baking powder, and salt in a food processor and pulse to combine. Add the stick of butter and process for 10 one-second pulses until the pieces of butter are no larger than small peas. Transfer to a large bowl and add 3/4 cup of the buttermilk, incorporating it into the dry ingredients by mixing with your hands and moving in circular motions. Add just enough buttermilk to form a dough. Dust a work surface with the remaining flour and place the dough on top. With a rolling pin, roll it out to 1-inch thickness. Using a 2 1/4-inch round biscuit cutter, punch out as many biscuits as you can and place them on the parchment lined baking sheet. Gently bring the dough scraps together 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 oven and brush with the melted butter.
CRAWFISH GRAVY
INGREDIENTS
1/4 cup cooking oil (grapeseed or canola oil/olive oil blend)
1 cup small diced sweet onions
1/3 cup small diced green bell pepper
1/3 cup small diced celery
1 teaspoon minced garlic
1 pound crawfish tail meat, fresh or thawed if frozen
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 tablespoon kosher salt
3/4 cup all-purpose flour
1 quart whole milk
3 scallions, thinly sliced on the bias
DIRECTIONS
In a large sauté pan, heat the oil over medium-high for 1 minute. Add the onions, bell peppers, and celery and cook for 5 minutes. Add the garlic and continue to cook for 5 more minutes. Add the crawfish meat and sauté for 5 minutes. Add the Worcestershire sauce, cayenne, black pepper, and salt. Using a wooden spoon, stir in the flour. Cook, stirring occasionally for 5 minutes. Add the milk, one cup at a time, stirring after each addition. Lower heat to medium low and gently simmer for 5 minutes. Adjust seasonings to taste.
TO SERVE
Split a biscuit in half and place both pieces in a bowl. Using a 2-ounce ladle, portion the gravy over the biscuit. Garnish with the scallions.
You can take a look inside or purchase your own copy of A Colander, Cake Stand, and My Grandfather’s Skillet from our shop or find it at your favorite retailer.