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Smoked Sausage Jambalaya Buttermilk Biscuits

February 9, 2023 by Joy the Baker 10 Comments

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These mile-high jambalaya buttermilk biscuits are stacked with all the savory flavors of New Orleans’ most comforting rice dish.  These tender biscuits are absolutely stacked with Zatarain’s Cajun-Style Smoked Sausage, onions, peppers, and roasted tomatoes. We’re taking big bites of Mardi Gras this year – here’s how!

Friends, we have a bonafide tradition in the works!  As most traditions are around here – it’s DELICIOUS.  Every Mardi Gras for the last two years, I’ve baked Zatarain’s Smoked Sausage into a heavenly dough heap fit for a carnival celebration – whether we’re dancing in the streets of New Orleans or not.  Last year’s  Smoked Andouille Sausage and Cream Cheese Rolls were shockingly pillowy and the way they disappeared on Fat Tuesday – that recipe is a keeper.  Not to mention the humbly epic Savory King Cake that Will now asks for every year.  The surprise of a King Cake that would have taken top prize at our friendly annual king cake contest had I had the wherewithall to arrive on time.

This year’s offering is a flaky buttery biscuit, stacked with layers of Zatarain’s Smoked Sausage, sauteed onions and peppers, and roasted tomatoes. Think: jambalaya without the rice, extra biscuit.  Think: pocket friendly jambalaya (for all the street dancing we do).  Think: an elite Mardi Gras weekend treat.

These biscuits are inspired by a Creole-style Jambalaya like this Creole Jambalaya made with tomatoes.  If you’re more inclined to a Cajun-style like this Chicken and Sausage Cajun Jambalaya, feel free to skip the roasted tomatoes.

zatarain's smoked cajun sausage and jambalaya ingredients
overhead shot of ingredients for buttermilk biscuits


Here are the ingredients you’ll need to make these Jambalaya Buttermilk Biscuits:

•  Zatarain’s Andouille Smoked Sausage or Zatarain’s Cajun Smoked Sausage – perfectly seasoned and spiced pork sausage

•  cherry tomatoes with olive oil, salt, and pepper for roasting

•  yellow onion, diced

•  green bell pepper, diced

•  all-purpose flour

•  baking powder and baking soda

•  granulated sugar and kosher salt

•  buttermilk

•  cold unsalted butter, cubed

•  flaky sea salt, back pepper, and cajun seasoning

tomatoes in a pan ready to be roasted and added into jambalaya
cutting up smoked sausage for jambalaya
ingredients for jambalaya on a wooden cutting board


These biscuits come together in stages.  Don’t think of it for the time and dishes. Think of yourself building and layering flavors.  First layer – in the spirit of Creole Jambalaya, we’re roasting tomatoes to concentrate their juices and flavor.

Slice up the Zatarain’s Cajun-Style Smoked Sausage and mingle the rounds in a small saucepan with diced onion and green peppers.  This is IT! The onions sweeten, the green peppers have their subtle bitter bite, and the sausage adds a smoky spice inherent to a classic jambalaya.

With our jambalaya ingredients coaxed by the heat and transferred to a bowl, allow the mixture to quick chill in the freezer while we make the biscuit dough.

adding salt into flour for buttermilk biscuit dough
adding butter into flour for buttermilk biscuits
cutting butter into flour for buttermilk biscuit dough


To bring together the biscuit dough we’ll first whisk together our dry ingredients (including a little sugar that balances the savory sausage), and add our cubes of cold butter.

I like to use my hands to break the butter down into small sheets or pea-sized butter bits.  A pastry blender is also a great tool if you don’t want to get your hands too dirty (though our hands are getting dirty as we knead the dough so don’t be shy about getting in there).

warmed buttermilk to be added to biscuit dough
pouring buttermilk into flour for biscuit dough


If you find whole milk buttermilk at the grocery – buy it immediately. It’s so much more lux than 2% buttermilk and these biscuits deserve it.

My best buttermilk substitutions include my favorite sub that uses milk and whole milk yogurt, so if buttermilk feels like a splurge – there are ways around it!

Whisk an egg into whatever buttermilk you have and pour it into the buttery flour mixture.

mixing buttermilk biscuit dough
adding jambalaya mixture to buttermilk biscuit dough


The dough will come together into a shaggy mess, to which we’ll add a bit more mess: our cooked and cooled jambalaya filling.

shaggy jambalaya buttermilk biscuit dough on a marble countertop
gently bringing biscuit dough together with your hands
jambalaya buttermilk biscuit dough on a marble countertop


Dump the shaggy and loaded biscuit dough onto a floured counter.  Admittedly, this is where things get chaotic.  Flour your fingers and press the dough into a relatively cohesive rectangle.  It might take a few good sprinkles of flour but press and fold the dough into a thickthick brick.

folding biscuit dough for lamination
envelope folding buttermilk biscuit dough
splitting biscuit dough to stack


With a floured rolling pin, roll the dough into a 1-inch thick rectangle.  We’re going to laminate the dough by folding the dough with an envelope fold. The bottom third of the dough will come up two thirds of the dough, and the top third will fold over.  Use a bench scraper to divide the dough in half and stack em!

stacking biscuit dough
rolling out jambalaya buttermilk biscuit dough


By stacking the dough, we’re also stacking sheets of butter and flour that will create tall fluffy layers in the hot oven.  But just to be sure we’ve got our layers locked, we’ll roll and fold once more.

rolled out biscuit dough on a marble countertop
folding biscuit dough in thirds for lamination
wrapped buttermilk biscuit dough, ready to be chilled


Again roll the buttermilk biscuit dough to 1-inch thickness and fold into thirds.  Wrap the dough in plastic wrap and chill in the freezer for 15 minutes while the oven preheats to screamin’ hot.  This chill time is key. We want the butter to re-chill so it creates those flaky lifted layers.

jambalaya buttermilk biscuit dough, cut into 8 squares
jambalaya buttermilk biscuit dough, laminated and chilled


After the dough is chilled, roll for the last time, to a 1-inch thickness and slice into 8 large biscuits.  If you’d like smaller biscuits, you can certainly go for 12 small squares.

Place the biscuit dough on a parchment paper lined baking sheet and brush with buttermilk before sprinkling with salt, pepper, and Cajun seasoning.  Now we bake.

one in focus jambalaya buttermilk biscuit
jambalaya buttermilk biscuits in a row


Bake until the biscuits are golden brown and the kitchen smells like a savory smoked sausage dream home. And just to guild the lily, we’ll brush melted butter over the warm biscuits.  Sprinkle with chives for a fresh touch.

All biscuits should be served warm, with dignity, and these are no exception.  Your instinct might be to tuck a second in your pocket and you have my full support.  If you see me in the streets come Fat Tuesday, best believe I’ll have a Jambalaya Buttermilk Biscuit in my pocket.  For sustenance because you don’t know what the Mardi Gras streets may bring.

Happy Baking, friends! Most importantly, Happy Mardi Gras!

Leave any recipe questions or comments in below.

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overhead, slightly closer view of buttermilk biscuits

Jambalaya Biscuits

★★★★★ 5 from 5 reviews
  • Author: Joy the Baker
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: about 1 hour
  • Yield: 8 biscuits 1x
  • Category: breakfast, mardi gras
  • Method: baking
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Description

A tender, savory, and stacked Mardi Gras biscuit!


Ingredients

Scale

For the Jambalaya Filing:

  • 1 heaping cup cherry tomatoes, halved and roasted until bubbling with a bit of olive oil, salt, and pepper
  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced green bell pepper
  • 7 ounces (1 sausage link) Zatarain’s Cajun-Style Smoke Sausage, sliced into 1/4-inch rounds

For the Biscuit Dough:

  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup cold unsalted butter, cut into small chunks
  • 1 large egg, lightly beaten
  • 3/4 cup cold buttermilk, plus more for topping the biscuits
  • Sea salt and fresh cracked black pepper, for topping
  • Melted butter and chopped chives, for topping

Instructions

  1. First make the jambalaya filling. In a medium saucepan, heat oil over medium heat. Add onion and peppers and cook until softened, about 5-7 minutes. Add the sliced sausage and toss to combine, about 1 minute. Transfer to a bowl along with the roasted tomatoes and refrigerate while you make the biscuit dough.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Add the cold butter and work into the dry ingredients into smaller butter chunks using fast hands or a pastry blender. Butter will be the size of peas when broken down. Place the mixture in the freezer for 15 minutes to re-chill.
  3. In a small bowl whisk together egg and cold buttermilk. Keep chilled.
  4. Take the flour mixture out of the freezer and drizzle in the buttermilk. Stir into a shaggy dough. Add the chilled jambalaya filling and toss to combine. Turn the dough out onto a clean counter and gently knead together into a cohesive rectangle.
  5. Gently roll the dough into a 1-inch thick rectangle on a lightly floured surface. At the short end of the dough closest to you, fold the dough over until the edge of the dough meets the center of the dough. If it feels like there are chunks of meat everywhere – yes, that’s right. Fold the top edge of the dough towards the center over the first fold. An envelope fold. Slice the dough in half through the vertical center, stack the two pieces of dough and again gently roll the dough into a 1-inch rectangle and repeat the folding process again. Loosely wrap the envelope of dough in plastic wrap and freeze for 15 minutes.
  6. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  7. Remove the dough from the freezer and roll to a generous 1-inch thickness. Use a sharp knife to slice into 8 squares. Place a few inches apart on the prepared baking sheet and brush the top of each biscuit with buttermilk. Sprinkle with salt and pepper.
  8. Bake for 15-18 minutes until golden brown. Set aside for a few minutes to cool slightly before serving. I like to brush with butter and sprinkle with a bit of chives before serving.
  9. Biscuits are best enjoyed the day they’re made but keep, well wrapped, in the refrigerator for 2 days. Just wrap in foil and toast in the oven before serving.

Keywords: jambalaya, biscuits, mardi gras, bell peppers, roasted tomato

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Reader Interactions

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Questions
  1. Hafij

    March 18, 2023 at 3:57 am

    I love the idea of combining the savory flavors of jambalaya with the flaky goodness of biscuits! The addition of roasted tomatoes and Zatarain’s Cajun-Style Smoked Sausage sounds absolutely delicious. Can’t wait to try this recipe for myself!

    Reply
  2. Karen

    March 10, 2023 at 9:03 pm

    I loved this!!!!! I’m curious if anyone has tried this with other meats or veggies to switch it up. I don’t want to mess with a good thing but omg it was so good it makes me think what else I can come up with using this as a starting point.

    Reply
  3. Jane

    February 27, 2023 at 8:56 pm

    Made these tonight to go with a simple salad. OMG, so good. Looking forward to leftovers tomorrow. I may try freezing a couple, because in a two person household, eight large biscuits are a lot. Thanks so much for a great recipe!

    ★★★★★

    Reply
  4. Micha

    February 22, 2023 at 1:59 pm

    Made these for lunch today and they are amazing! Love the fluffy texture from the great rise. This recipe will definitely be on rotation here.

    ★★★★★

    Reply
  5. Sabrina

    February 15, 2023 at 7:12 pm

    yummy, I love savory biscuits, a great weekend dish, and love these ingredients, thank you!

    ★★★★★

    Reply
  6. Holly

    February 12, 2023 at 9:39 am

    What about freezing them? Would you freeze before you baked or after?

    Reply
  7. Allison Saber

    February 9, 2023 at 5:08 pm

    Would it be ok to make these the night before and refrigerate before baking?

    Reply
    • Joy the Baker

      February 9, 2023 at 5:36 pm

      Yes you could absolutely do that!

      Reply
  8. Sue

    February 9, 2023 at 11:44 am

    A great new recipe to try with my biscuit cutters. I personally have never eaten andouille sausage. I am guessing this sausage is on the hot side. Thank you for sharing this unique biscuit recipe.

    ★★★★★

    Reply
  9. Suzy Parker

    February 9, 2023 at 7:36 am

    More reasons to eat Andouille Sausage, yes, please!

    ★★★★★

    Reply

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