I’m a big fan of Shrimp and Grits and since I’m heading to New Orleans tomorrow for my monthly work trip with Joy, I figured now is the perfect time to share the recipe for these Sausage, Shrimp and Grits Biscuits. It’s 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!
Let’s start with the biscuits. These are made with a bit of quick cooking grits, which is the grits part of our shrimp and grits biscuits. 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. You want to work rather quickly so that the butter doesn’t warm up too much. Cold butter ensures flakier biscuits.
**Tip: Grating the cold butter, using the large part of a boxed grater, eliminates the cutting in step of making the biscuits. Which in turn makes the biscuits a lot flakier.**
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.
**Tip: Chill the biscuits in the freezer for at least 10 minutes before baking. This allows the butter to firm up once more, just in case it got too warm during the process.**
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 Cheddar 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.
**Note: Because of the shrimp on top, the biscuits won’t rise as high as they would if they didn’t have the weight of shrimp on top.**
To assemble, carefully split open the biscuits and sandwich together with a cooked breakfast sausage patty. Garnish with fresh parsley right before serving.
I used regular pork breakfast sausage patties and cooked them, in a skillet, according to the package directions. If you want to cut on some of the fat, you can definitely use turkey sausage instead!
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.
I hope you’ll give these little biscuit sandwiches a try soon, and if you do make them let me know what you think! They could also be filled with lots of different fillings. Sliced smoked ham would be delicious as well. Or smoked gouda would be great!
- 3 cups all-purpose flour
- 1¼ cups quick cooking grits, divided
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) very cold unsalted butter, grated
- 1 cup buttermilk
- ¼ cup melted unsalted butter, cooled
- 1 cup shredded Cheddar cheese
- 1 tablespoon Cajun seasoning
- ¾ pound large peeled and deveined shrimp (you'll need 15 shrimp)
- 15 cooked breakfast sausage patties
- 2 tablespoons fresh parsley, chopped
- 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 ¼ 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!
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