Boudin Biscuit

Name: Boudin Biscuit
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 12 oz boudin sausage links, casing removed; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 cup unsalted butter, cold, cubed; 1 cup pepper jack cheese, shredded; 1/4 cup green onions, thinly sliced; 3/4 cup buttermilk

Flaky, buttery biscuits packed with savory Cajun boudin sausage, melted pepper jack cheese, and sliced green onions.

38 minMediumServes 6380 cal/serving

CajunBreakfastOven and StovetopStandardNut-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

12 oz boudin sausage links, casing removed
2 cups all-purpose flour
1 tbsp baking powder
1/2 cup unsalted butter, cold, cubed
1 cup pepper jack cheese, shredded
1/4 cup green onions, thinly sliced
3/4 cup buttermilk

Instructions

1

Preheat the oven to 425°F and line a baking sheet with parchment paper.
2

Crumble 12 oz casing removed boudin sausage links into a skillet over medium heat and cook for 5 minutes until lightly browned.
3

Whisk together 2 cups all-purpose flour and 1 tbsp baking powder in a large mixing bowl.
4

Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs, then stir in 1 cup shredded pepper jack cheese and 1/4 cup thinly sliced green onions.
5

Pour in 3/4 cup buttermilk and stir until just combined, then fold in the cooked 12 oz boudin sausage links.
6

Turn dough onto a floured surface, pat into a 1-inch thick rectangle, and cut into 6 biscuits.
7

Bake for 15 to 18 minutes until golden brown and the internal temperature reaches 165°F.

Questions

Can I make Boudin Biscuit dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, cold, cubed, 1 cup pepper jack cheese, shredded, 3/4 cup buttermilk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Boudin Biscuit gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Boudin Biscuit keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Boudin Biscuit?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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