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
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. In a small bowl, stir together melted butter and garlic powder, and brush onto biscuits.
  5. 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cornmeal-biscuits-with-oyster-gravy/