Cornmeal Biscuits with Oyster Gravy
Makes about 10
Ingredients
- 2¼ cups all-purpose flour, plus more for dusting
- ¾ cup medium yellow cornmeal
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- ½ teaspoon baking soda
- ½ cup cold unsalted butter, grated
- 1 cup plus 2 tablespoons cold whole buttermilk
- ¼ cup unsalted butter, melted
- ¼ teaspoon garlic powder
- Oyster Gravy (recipe follows)
- Garnish: chopped fresh parsley, ground black pepper
Oyster Gravy
- 1 pound andouille sausage, chopped
- ½ cup chopped yellow onion
- ½ cup chopped green bell pepper
- ¼ cup chopped celery
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- ½ teaspoon Creole seasoning
- 1 pint oysters, drained (chopped if oysters are large)
- ¼ cup all-purpose flour
- 2 cups whole milk
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Gradually add 1 cup cold buttermilk, stirring just until dry ingredients are moistened; add up to remaining 2 tablespoons cold buttermilk if necessary.
- Turn out dough onto a lightly floured surface. Pat dough into a 12x6-inch rectangle, and cut into thirds. Stack portions on top of each other, and pat down into a rectangle again. Repeat procedure one more time. Pat or roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place 1 inch apart on prepared pan. Freeze until cold, about 10 minutes.
- In a small bowl, stir together melted butter and garlic powder, and brush onto biscuits.
- Bake until golden brown, 12 to 15 minutes. Brush with remaining garlic butter. Let cool on pan for 5 minutes. Serve warm with Oyster Gravy. Garnish with parsley and pepper, if desired.
Oyster Gravy
- In a 12-inch cast-iron skillet, cook andouille over medium heat, stirring occasionally, until browned. Add onion, bell pepper, and celery, and cook, stirring frequently, until tender, about 6 minutes. Add garlic, and cook, stirring constantly, for 2 minutes. Remove from skillet.
- Add butter and Creole seasoning to skillet, and cook over medium heat until butter is melted. Add oysters, and cook, stirring occasionally, for 2 minutes. Remove from skillet.
- Add flour to skillet, and cook over medium heat, whisking constantly, for 1 to 2 minutes. Whisk in milk. Cook, stirring constantly, until thickened. Stir in andouille mixture and oysters, and cook until heated through.
