Cheddar Drop Biscuits with Cajun Tomato Gravy

Cheddar Drop Biscuits with Cajun Tomato Gravy requires around 45 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 383 calories, 7g of protein, and 34g of fat per serving. This recipe serves 4 and costs 61 cents per serving. This recipe is typical of Creole cuisine. 40 people have made this recipe and would make it again. It works well as a side dish. Head to the store and pick up shortening, black pepper, green onions, and a few other things to make it today. It is brought to you by Culicurious. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. If you like this recipe, take a look at these similar recipes: Drop Biscuits and Gravy, Drop Biscuits and Sausage Gravy, and Cheddar Drop Biscuits.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 ºF.Cajun Tomato Gravy:Over medium high flame add the vegetable oil and flour to a soup-sized pot.Using a wire whisk,stir constantly for 5-6 minutes, until the roux is the color of light peanut butter.Add the onion and salt and cook for about 10 minutes, until onions are translucent and wilted.Add the garlic and stir until fragrant,about one minute.Add the water and can of tomatoes.Cook another 10 minutes, this time covering the pot and setting the flame to low. Stir occasionally to prevent sticking.When gravy is done, use an immersion blender to puree the gravy to a smooth consistency. If you find the gravy to be too thick, use more water to thin to your preferred consistency.Cheddar Cheese Drop Biscuits:In a large bowl, add the first five ingredients (dry ingredients). Mix well with a whisk.Cut the shortening in to the mixture with your hands or a pastry cutter until shortening is dispersed throughout the flour mixture.Add the cheese and green onion – stir briefly to combine.Lightly stir in the milk just until the mixture comes together.Drop biscuits onto an air insulated baking sheet lined with a Silpat or baking parchment paper.Bake for 14 minutes.When done, serve immediately with a side of gravy or be a hero and just pour the gravy all over the biscuits and eat with a fork and knife!  Enjoy!

 

Step by step:

1. Preheat the oven to 425 ºF.Cajun Tomato Gravy:Over medium high flame add the vegetable oil and flour to a soup-sized pot.Using a wire whisk,stir constantly for 5-6 minutes, until the roux is the color of light peanut butter.

2. Add the onion and salt and cook for about 10 minutes, until onions are translucent and wilted.

3. Add the garlic and stir until fragrant,about one minute.

4. Add the water and can of tomatoes.Cook another 10 minutes, this time covering the pot and setting the flame to low. Stir occasionally to prevent sticking.When gravy is done, use an immersion blender to puree the gravy to a smooth consistency. If you find the gravy to be too thick, use more water to thin to your preferred consistency.Cheddar Cheese Drop Biscuits:In a large bowl, add the first five ingredients (dry ingredients).

5. Mix well with a whisk.

6. Cut the shortening in to the mixture with your hands or a pastry cutter until shortening is dispersed throughout the flour mixture.

7. Add the cheese and green onion – stir briefly to combine.Lightly stir in the milk just until the mixture comes together.Drop biscuits onto an air insulated baking sheet lined with a Silpat or baking parchment paper.

8. Bake for 14 minutes.When done, serve immediately with a side of gravy or be a hero and just pour the gravy all over the biscuits and eat with a fork and knife!  Enjoy!

Nutrition Information:

covered percent of daily need