Sausage, Shrimp and Grits Biscuits
These Sausage, Shrimp and Grits Biscuits are one of my favorite dishes turned into a delicious little biscuit sandwich. They’re homemade biscuits made with quick cooking grits and topped with cheese and shrimp. They’re sandwiched together with a cooked breakfast sausage patty, which makes them the perfect dish for breakfast, brunch or as an appetizer at a party! You’re going to love them!
These little biscuit sandwiches are great served either warm or at room temperature (but honestly, I’ve eaten them cold from the fridge and they’re still delicious). You can bake up the biscuits ahead of time and assemble them, keep them in the fridge and then you can rewarm them or let them come to room temperature if you need to.
Sausage, Shrimp and Grits Biscuits
Sausage, Shrimp and Grits Biscuits are a new take on a classic Cajun dish. Biscuit sandwiches made with grits, topped with cheese and shrimp!
Servings: 15
Equipment
- Mixing bowls
- Rolling Pin
- Biscuit cutter
- Baking sheet
- Skillet
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups quick cooking grits divided
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 cup very cold unsalted butter grated
- 1 cup buttermilk
- 1/4 cup melted unsalted butter cooled
- 1 cup shredded Cheddar cheese
- 1 tablespoon Cajun seasoning
- 3/4 pound large peeled and deveined shrimp you’ll need 15 shrimp
- 15 cooked breakfast sausage patties
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, 1 cup grits, baking powder, baking soda, and salt. Add the grated cold butter and stir until evenly distributed. Make a well in the center of the bowl and add in the buttermilk. Using a spatula, mix until the mixture forms a shaggy dough. Turn out onto a clean, lightly floured, work surface and pat together into a 1-inch thick square.
- Using a 3-inch round biscuit cutter, cut out as many biscuits as possible and transfer to the prepared baking sheet, spacing them about 1-inch apart. Rework the remaining dough once more and cut out the remaining biscuits, you should end up with 15 biscuits. Chill in freezer for 10 minutes.
- In a medium bowl, toss together the shrimp and Cajun seasoning. Brush the biscuits with melted butter and sprinkle each with the remaining 1/4 cup grits. Top with shredded cheese and one shrimp on the center of each biscuit.
- Reduce oven to 400°F and bake until the biscuits are golden brown and the shrimp are pink, about 18 to 20 minutes. Remove from oven and allow to cool slightly. To assemble, carefully split open the biscuits and sandwich together with a cooked breakfast sausage patty. Garnish with fresh parsley and enjoy!
