Boudin Biscuit Recipe
Warm biscuit with local boudin, fried eggs, tasso cream
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Ingredients
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Biscuit
Boudin
Fried Eggs
Tasso Cream
Method
Biscuit
- 1
Prepare the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, combine the flour, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 2
Shape and Bake
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Roll or pat the dough to about 1-inch thickness. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 15-20 minutes, or until golden brown.
Boudin
- 3
Fried Eggs
- 4
Fry the Eggs
In a non-stick skillet, heat the oil or butter over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook until the whites are set and the yolks reach your desired doneness, about 3-4 minutes for sunny side up.
Tasso Cream
- 5
Make the Tasso Cream
In a small saucepan, combine the diced tasso ham and heavy cream. Simmer over low heat for about 5-7 minutes, stirring occasionally, until the mixture is slightly thickened. Stir in the sliced green onions before serving.
