Swine & Sea — Black Pepper Biscuits with Chaurice & Hot Honey — French Creole Recipe

Black Pepper Biscuits with Chaurice & Hot Honey

This came together one morning when I’d planned on a toast, maybe with a shrimp gravy, but we were out of decent bread. And it turned into one of those meals that felt more honest than what I’d planned — hot, savory, and built for sharing.

Cooked with
If you want this to taste like the version I’m writing about, start here. This is the backbone.
View Chaurice Sausage
Chaurice Sausage

Recipe

  • 1 ½ cups

    all-purpose flour

  • 1 ½ tsp.

    baking powder

  • ¾

    freshly ground black pepper

  • ¾

    Kosher salt

  • ¼. tsp.

    baking soda

  • 4 oz.

    cold unsalted salted butter , cubed

  • ¾ cup

    cold buttermilk

  • 2 links

    Chaurice sausage , sliced 1/4" thick
  • hot honey
    Step 1

  • Add the flour, baking powder, black pepper, salt, and baking soda to a bowl and give it a mix.

    • Step 2

  • Add the cubed butter to the flour mixture and cut with a pastry blender until the largest pieces of butter are no larger than a pea.

    • Step 3

  • Pour in the buttermilk and stir until the dough starts to come together. Turn the dough out onto a lightly floured surface and pat it into a rough rectangle. Roll it out and fold it over on itself a couple of times. Form into a 4-by-6-inch rectangle about 3/4- to 1-inch thick and cut into 2-inch square biscuits

    • Step 4
    1. Line a baking sheet lined with parchment paper; place the biscuits on the baking sheet 1 or 2 inches apart and pop in the freezer for 15 minutes. Meanwhile, heat the oven to 450° F.
    • Step 5
    1. Bake the biscuits until golden brown on top, about 18 minutes.
    • Step 6

  • While the biscuits bake, brown the Swine & Sea Chaurice in a cast-iron pan.

    • Step 7

  • Slice a biscuit in half, on the bottom half of the biscuit, add slices of the Swine & Sea Chaurice sausage. and drizzle with hot honey. Top with the other half of the biscuit.