Cheddar Biscuits with Shrimp and Andouille Gravy Recipe

I’ve always been a huge fan of classic biscuits and gravy, but I was looking to give it a bold, flavorful twist. That’s when I had the idea to bring some Cajun flair to the dish. This recipe was born from that craving for something rich, savory, and a little unexpected. 

The fluffy, cheesy cheddar biscuits soaking up the incredible shrimp and andouille gravy is pure comfort food. I was so pleased with how it turned out, and it’s become a new favorite in my kitchen.

Ingredients You’ll Need

Here is the full list of ingredients you’ll need to create this fantastic dish from scratch.

For the Cheddar Buttermilk Biscuits:

• 2 cups all-purpose flour – This provides the structure for our light and fluffy biscuits.
• 1 tablespoon baking powder – The key leavening agent that gives the biscuits their signature rise.
• 1 teaspoon sugar – Just a hint to balance the savory flavors.
• 1 teaspoon salt – Enhances all the other flavors in the biscuits.
• 8 tablespoons cold, unsalted butter – Make sure it’s very cold! Cold butter creates steam pockets as it melts, resulting in flaky layers.
• 1 cup buttermilk – Adds a tangy flavor and tender texture that regular milk can’t replicate.
• 1 cup cheddar cheese, shredded – I always recommend shredding your own from a block; it melts much better than pre-shredded cheese.
• 1 egg + 1 tablespoon water, lightly beaten – This egg wash gives the biscuits a beautiful golden-brown finish.

For the Shrimp and Andouille Gravy:

• 4 strips bacon – Provides a smoky base and delicious drippings to cook the other ingredients in.
• 1/2 pound andouille sausage, diced – This spicy, smoked sausage is the heart of the gravy. You can also use kielbasa if andouille is unavailable.
• 1/2 pound shrimp, peeled and deveined – Fresh, large shrimp will give you the best, most succulent results.
• 2 tablespoons butter – Adds richness to the gravy base.
• 1 cup onion, diced
• 1/2 cup red pepper, diced
• 1/2 cup celery, diced – This trio, known as the “holy trinity” in Cajun cooking, builds the aromatic foundation.
• 1 cup corn – Adds a touch of sweetness and texture. Frozen or fresh works well here.
• 2 cloves garlic, chopped – Use fresh garlic for the most pungent, aromatic flavor.
• 1 teaspoon thyme, chopped – Fresh thyme adds an earthy note that complements the other spices.
• 1/4 cup flour – This is used to create a roux, which will thicken the gravy.
• 1 cup chicken broth – To add more flavor, try simmering the shrimp shells in the broth for 10 minutes before using.
• 1 cup heavy cream – Makes the gravy luxuriously rich and creamy.
• 1 tablespoon Cajun seasoning – Use your favorite store-bought brand or a homemade blend to control the salt.
• 1/2 teaspoon Old Bay seasoning – A classic seafood seasoning that pairs perfectly with shrimp.
• 1 tablespoon Creole mustard – This grainy, spicy mustard adds a signature Louisiana tang.
• 1 teaspoon Worcestershire sauce – Provides a deep, savory umami flavor.
• 2 green onions, sliced – For a fresh, mild oniony bite at the end.
• 1 tablespoon parsley, chopped – Fresh parsley adds color and a clean, herbaceous finish.

Note: This recipe makes enough for 4 generous servings.

Variations

Feel free to customize this recipe to fit your taste or dietary needs.

• Spice Level: You can easily adjust the heat by using a milder sausage instead of andouille or by reducing the amount of Cajun seasoning. To kick it up a notch, add a pinch of cayenne pepper to the gravy.
• Different Protein: This gravy would also be delicious with crawfish tails or diced chicken thighs instead of shrimp.
• Herb Variations: Try adding different fresh herbs to the biscuits, like chopped chives or a little bit of rosemary, for a different flavor profile.
• Dairy-Free Option: For the gravy, you can substitute the heavy cream with full-fat oat milk or another creamy dairy-free alternative. For the biscuits, use a dairy-free butter substitute and a plant-based shredded cheddar.

Cooking Time

This recipe comes together in under an hour, making it perfect for a special weekend brunch or dinner.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Equipment You Need

Having the right tools makes the cooking process smooth and easy.

• Food Processor: This makes quick work of cutting the cold butter into the flour for perfectly flaky biscuits.
• Large Pan or Skillet: You’ll need a spacious pan to build the gravy, from cooking the bacon to simmering all the ingredients together.
• Baking Sheet: A standard baking sheet is needed to bake the biscuits to golden perfection.
• Mixing Bowls: For combining wet and dry ingredients for the biscuits.

How to Make Cheddar Biscuits with Shrimp and Andouille Gravy?

This dish involves two main components: the biscuits and the gravy. Let’s break down how to make each part for a delicious final result.

Preparing the Biscuits

First, I preheat the oven to 425°F (220°C). In a bowl (or food processor), I combine flour, baking powder, sugar, and salt. I quickly cut in the cold butter until the mixture looks like coarse crumbs. Then I stir in buttermilk and grated cheddar just until the dough holds together. I gently shape or pat it out, cut biscuits, and place them on the baking sheet. I bake them until golden—around 12–15 minutes.

While the biscuits bake, the kitchen smells amazing with melted cheese and buttery notes. I check them early so they don’t overbrown. After baking, I slice them in half and set aside, warm.

Starting the Gravy Base

In a large skillet, I crisp up the bacon strips and remove them to a paper towel. Using the rendered bacon fat, I brown the diced andouille sausage until it’s lightly crisp. Then I toss in the shrimp just long enough for them to turn pink (about 1–2 minutes per side), and I remove them too (I don’t want them overcooked later).

Next, I add butter (if needed) and sauté the onion, red pepper, celery until soft (about 7–10 minutes). Then I stir in corn and cook 2–3 more minutes. I finish with garlic and thyme, cooking another minute.

Building the Gravy

I sprinkle in the flour (or rice flour) and cook, stirring, until it just begins to brown—this helps remove raw flour taste. Then I gradually whisk in chicken broth, scraping bits off the pan bottom (the fond adds flavor).

Once simmering, I add the heavy cream, cooked sausage, Cajun seasoning, Old Bay, Creole mustard, Worcestershire sauce, and cooked bacon bits. I bring it to a gentle boil, then reduce heat and simmer until it thickens (3–5 minutes).

Finally, I stir the shrimp, green onions, and parsley back in, letting the gravy warm everything together.

Serving

I spoon generous portions of the shrimp-andouille gravy over the warm cheddar biscuit halves. The biscuits soak up the gravy beautifully, creating a rich, comforting bite.

Additional Tips for Making this Recipe Better

Over the times I’ve made this, I’ve picked up a few tricks to elevate it even more.

• Don’t Overwork the Biscuit Dough: I can’t stress this enough. The moment the dough comes together, stop mixing. Overworking develops the gluten and will result in dense, tough biscuits instead of light and flaky ones.
• Build Flavor with Broth: For an even deeper shrimp flavor in the gravy, I simmer the shrimp shells in the chicken broth for about 10 minutes. I then strain the shells out and use that flavor-infused broth in the recipe. It makes a noticeable difference.
• Control the Salt: Cajun seasoning blends can vary wildly in their salt content. I suggest using a low-sodium version or making your own. You can always add more salt at the end if you feel it needs it.
• Toast the Flour Properly: When you add the flour to make the roux, let it cook until it turns a light golden brown and smells slightly nutty. This adds a wonderful layer of toasted flavor to the gravy.

How to Serve Cheddar Biscuits with Shrimp and Andouille Gravy?

To serve, split the warm cheddar biscuits in half and place them on a plate or in a shallow bowl. Generously spoon the hot shrimp and andouille gravy over the top, making sure it covers the biscuits completely. 

For a beautiful presentation, garnish with extra chopped fresh parsley and sliced green onions. You can also add a dash of your favorite hot sauce on top for an extra kick. This dish is best served immediately while everything is hot and fresh.

Nutritional Information

Here is an approximate breakdown of the nutritional values per serving.

• Calories: 1360
• Protein: 38g
• Carbohydrates: 97g
• Fat: 90g

Make Ahead and Storage

This is a great recipe to prepare components of in advance, making assembly even quicker.

Make Ahead: The gravy can be made a day in advance, but I recommend holding off on adding the shrimp until you reheat it to serve. This prevents the shrimp from becoming tough and overcooked. The biscuit dough can also be prepared, shaped, and stored in the refrigerator for up to 24 hours before baking.

Storing: Store any leftover gravy in an airtight container in the refrigerator for up to 3 days. The biscuits should be stored separately in an airtight container at room temperature for up to 2 days.

Reheating: Reheat the gravy gently on the stovetop over low heat, adding a splash of cream or broth to loosen it if needed. Add the shrimp during the last few minutes of reheating. The biscuits can be warmed in a 350°F oven for 5-7 minutes.

Why You’ll Love This Recipe?

There are so many reasons this dish has become a staple for special meals in my home.

• A Flavor Explosion: This recipe is packed with layers of flavor, from the smoky bacon and spicy sausage to the sweet shrimp and creamy, rich gravy. It’s a true celebration of Cajun and Southern cooking that will impress anyone you serve it to.
• Ultimate Comfort Food: The combination of warm, flaky, cheesy biscuits smothered in a hearty, savory gravy is the definition of comfort. It’s a satisfying meal that feels both rustic and indulgent.
• Perfectly Flaky Biscuits: The cheddar buttermilk biscuit recipe is a keeper on its own. It produces consistently light, tender, and cheesy biscuits that are the perfect vehicle for soaking up every last drop of the delicious gravy.
• Highly Customizable: You can easily adjust the spice level, swap proteins, or add different vegetables to make this dish your own. It’s a versatile base that invites creativity in the kitchen.