These Cajun Butterswim Biscuits are a delightful twist on the classic biscuit, infused with the rich flavors of crawfish, jalapeno cheddar smoked sausage, and a buttery Cajun seasoning bath. Perfect for a hearty breakfast or a comforting dinner side, these biscuits are baked to golden perfection with a bubbling butter...

Cajun Butterswim Biscuits recipe
Prep Time
20min
Cook Time
30min
Total Time
50min

Ingredients

8 Servings
(1 serving = 1 biscuit)

Dough

  • flour
    flour
    345g
  • baking powder
    baking powder
    12g
  • sugar
    sugar
    15g
  • salt
    salt
    7g
  • buttermilk
    buttermilk
    445g
  • crawfish tails
    crawfish tails
    170g
  • jalapeno cheddar smoked sausage
    jalapeno cheddar smoked sausage
    80g
  • butter (divided)
    butter (divided)
    113g
  • green onion
    green onion
    25g

Butter Bath

  • butter
    butter
    113g
  • cajun seasoning
    cajun seasoning
    1tsp
  • a squeeze of fresh lemon juice
    a squeeze of fresh lemon juice
  • a splash of crab boil
    a splash of crab boil

Crawfish Cream

  • bell pepper
    bell pepper
    66g
  • celery
    celery
    60g
  • scallion
    scallion
    18g
  • onion
    onion
    100g
  • garlic
    garlic
    17g
  • parsley
    parsley
    10g
  • jalapeños
    jalapeños
    60g
  • crawfish tails
    crawfish tails
    200g
  • heavy cream
    heavy cream
    450g
  • browned butter
    browned butter
    60g

How to make Cajun Butterswim Biscuits

  1. Step 1

    Preheat oven to 450°F (232°C). Grease an 8x8 or 9x9 baking dish.

  2. Step 2

    In the baking dish, pour in the melted butter and stir in Cajun seasoning, lemon juice, and crab boil. Set aside.

  3. Step 3

    In a large bowl, mix together flour, baking powder, sugar, and salt.

  4. Step 4

    Stir in buttermilk and ½ cup melted butter until just combined. Do not overmix.

  5. Step 5

    Fold in crawfish tails, smoked sausage, cheese, and green onions.

  6. Step 6

    Pour the biscuit batter directly over the seasoned butter in the pan. Spread it evenly.

  7. Step 7

    Use a knife to gently score the top into squares. Do not cut all the way through.

  8. Step 8

    Bake for 25–30 minutes until golden brown and bubbly.

  9. Step 9

    Let cool for 5–10 minutes before serving.

  10. Step 10

    For Crawfish Cream, brown butter and set aside. Sauté sausage until it releases fat.

  11. Step 11

    Add all aromatics and sweat for about 5 minutes or until translucent.

  12. Step 12

    Add brown butter, crawfish tails, and heavy cream. Bring to a quick boil then immediately simmer.

  13. Step 13

    Add Parmesan cheese and cook to desired consistency. Adjust flavors with Cajun seasoning.

Nutrition (per serving)

Calories

678.9kcal (33.95%)

Protein

21.0g (42.04%)

Carbs

46.2g (16.79%)

Sugars

10.2g (20.4%)

Healthy Fat

15.6g

Unhealthy Fat

32.9g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. Ensure not to overmix the dough to keep the biscuits light and fluffy.

  2. Scoring the biscuits helps them bake evenly and makes serving easier.

  3. The butter bath is essential for keeping the biscuits moist and flavorful.

FAQS

  1. Can I use a different type of sausage?

    Yes, you can substitute with any smoked sausage of your choice.

  2. What can I use instead of crawfish tails?

    Shrimp or crab meat can be used as alternatives to crawfish tails.

  3. Is there a substitute for buttermilk?

    You can use a mixture of milk and lemon juice or vinegar as a buttermilk substitute.

  4. Can I make this dish ahead of time?

    Yes, you can prepare the dough and butter bath in advance and bake when ready to serve.

  5. How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Brandon Griffin

(@cajuninthekitchen)

Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...

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