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Boudin Biscuit

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 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. 5

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

  6. 6

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

  7. 7

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

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Questions

What temperature do I cook Boudin Biscuit at?

For Boudin Biscuit, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 18 minutes, in step 7. The target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

Why does Boudin Biscuit say not to overmix?

Step 5 reads: "Pour in 3/4 cup buttermilk and stir until just combined, then fold in the cooked 12 oz boudin sausage links." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 5 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for buttermilk in Boudin Biscuit?

The entry for Boudin Biscuit calls for 3/4 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Boudin Biscuit dairy-free?

Yes. The dairy in Boudin Biscuit 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 Boudin Biscuit 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.

Serve it with

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