Cheddar Biscuits & Shrimp Andouille Gravy Recipe

I remember the first time I made cheddar biscuits with shrimp and andouille gravy—it was a total flavor explosion. The cheesy, buttery biscuits were so flaky, and once I poured that creamy Cajun-style gravy over the top, I knew I had something special.

It’s comforting, rich, and packed with layers of flavor. Now, it’s one of those recipes I bring out for brunch or lazy Sunday dinners. And let me tell you—it never disappoints.

Ingredients 

Here’s everything I used to make this dish so flavorful and satisfying. Some swaps are included in case you want to customize it!

Shrimp and Andouille Gravy

• 4 strips of bacon – Adds deep, smoky richness to the gravy. Turkey bacon works too if you’re going lighter.
• ½ pound andouille sausage – The spicy, bold Cajun flavor hero. Try kielbasa or chorizo as alternatives.
• ½ pound shrimp – Use fresh, peeled, deveined shrimp. I don’t recommend frozen—they can get rubbery.
• 2 tablespoons butter – Adds creaminess. Ghee or olive oil also works.
• 1 cup onion, ½ cup red bell pepper, ½ cup celery – The “holy trinity” of Cajun cooking—don’t skip!
• 1 cup corn – Balances the spice with a touch of sweetness.
• 2 cloves garlic & 1 tsp thyme – Boosts flavor and adds earthiness.
• ¼ cup flour – Thickens the gravy. I used rice flour to keep it gluten-free.
• 1 cup chicken broth & 1 cup heavy cream – Makes the gravy silky and rich.
• 1 tbsp Cajun seasoning & ½ tsp Old Bay – Adjust to your spice level!
• 1 tbsp Creole mustard & 1 tsp Worcestershire – Adds tangy depth.
• 2 green onions & 1 tbsp parsley – Fresh herbs for garnish.
• 4 cheddar biscuits – (See recipe below!)

Note: Serves about 4 people generously.

Cheddar Biscuits

• 2 cups all-purpose flour – Go gluten-free with a 1:1 flour blend if needed.
• 1 tbsp baking powder – Makes them rise and fluff up.
• 1 tsp sugar & 1 tsp salt – For a hint of sweetness and balance.
• 8 tbsp cold, unsalted butter – Cold is key for flaky layers!
• 1 cup buttermilk – If you don’t have it, mix 1 cup milk with 1 tbsp lemon juice.
• 1 cup shredded cheddar cheese – Sharp cheddar adds the best flavor.
• 1 egg + 1 tbsp water – For the glossy biscuit tops.

Note: This makes 8 biscuits, but the gravy recipe pairs best with 4 large ones.

Variations

Feel free to make this dish your own! Here are some fun and easy ways to tweak it:

• Dairy-Free: Use coconut milk in the gravy and vegan butter in the biscuits.
• Gluten-Free: Use rice flour in the gravy and a gluten-free flour blend for biscuits.
• Meat-Free: Replace the sausage with mushrooms and the shrimp with tofu or more veggies.
• Extra Spicy: Add jalapeños to the gravy or a splash of hot sauce at the end.
• Low-Carb: Skip the biscuits and pour the gravy over sautéed greens or roasted cauliflower.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Equipment You’ll Need

• Mixing bowls – To prep biscuit dough and organize your ingredients.
• Pastry cutter or fork – Helps mix butter into flour for flaky biscuits.
• Sheet pan – For baking the biscuits evenly.
• Large skillet – For making the gravy from start to finish.
• Wooden spoon – Great for stirring the roux and scraping the pan.
• Measuring cups/spoons – Ensures accuracy in baking and seasoning.

How to Make Cheddar Biscuits & Shrimp Andouille Gravy?

I’ve broken it into two parts: making the biscuits and cooking the gravy. It’s easier than it sounds!

Step 1: Make the Biscuit Dough

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut cold butter into small cubes and work it into the flour mixture using your fingers or a pastry cutter until it forms coarse crumbs. This step is crucial for those flaky layers. Fold in shredded cheddar cheese, then pour in the buttermilk and stir just until the dough comes together—be careful not to overmix.

Step 2: Shape and Bake the Biscuits

Lightly flour your surface and turn the dough out. Gently shape it into a rectangle, about 1 inch thick. Cut out biscuits using a round cutter or a glass. Place them on a baking sheet lined with parchment paper. Brush the tops with a little egg wash for a glossy finish. Bake in a preheated 425°F oven for 12–15 minutes until golden and puffed.

Step 3: Cook the Bacon and Sausage

In a large skillet over medium heat, cook the bacon until crispy. Remove it from the pan and set it aside, leaving the bacon fat in the skillet. Add the diced andouille sausage and cook until it’s browned and slightly crisp—this adds a deep smoky flavor to the gravy base.

Step 4: Build the Gravy Base

Add diced onion, celery, and red bell pepper to the pan and sauté until softened and fragrant. Stir in minced garlic and a bit of thyme, letting it cook for about a minute. Sprinkle in the flour and stir well, creating a light roux that coats the vegetables. Slowly whisk in chicken broth, followed by the cream. Season the mixture with Cajun seasoning, Old Bay, mustard, and a dash of Worcestershire sauce. Simmer the gravy for 5–7 minutes until it thickens.

Step 5: Add Shrimp and Finish the Gravy

Add the shrimp to the simmering gravy and cook for 2–3 minutes, just until they turn pink—don’t overcook! Stir in the cooked bacon, chopped parsley, and green onions. Finish with a squeeze of fresh lemon juice to balance the richness. Serve the hot gravy over the warm cheddar biscuits and enjoy every bite.

Additional Tips for Making This Recipe Better

Here’s what I learned after making this dish a few times:

• Use fresh shrimp for the best texture—frozen ones can turn mushy.
• Always use cold butter and cold buttermilk when making biscuits.
• Don’t overmix the biscuit dough—it should be shaggy, not smooth.
• Add a poached egg on top for a brunch-worthy upgrade!
• If you want more sauce, double the gravy portion—it’s that good.

How to Serve Cheddar Biscuits & Shrimp Andouille Gravy?

This dish looks and tastes amazing when served fresh and hot! I like to split the biscuits in half and spoon the creamy gravy right over them.

Top with chopped parsley, green onions, and maybe even a fried egg. Serve with a side salad, sautéed greens, or something tangy like pickled red onions. For drinks, go with sweet tea or sparkling lemonade.

Nutritional Information

Here’s a basic nutritional snapshot per serving:

• Calories: 630
• Protein: 31g
• Carbohydrates: 71g
• Fat: 74g

Make Ahead and Storage

• Restoring: If the gravy thickens in the fridge, just warm it gently and stir in a splash of broth or milk to loosen it up.
• Freezing: Unbaked biscuits can be frozen on a tray, then stored in a freezer bag for up to 3 months. Bake straight from frozen.
• Reheating: Reheat gravy over low heat on the stove. Biscuits can be warmed in the oven at 350°F for 5–7 minutes until crisp outside.

Why You’ll Love This Recipe?

This dish has all the comfort of Southern cooking with a bold, Cajun twist. Here’s why I keep coming back to it:

• Big flavor in every bite – Cheddar, shrimp, and sausage come together perfectly.
• Surprisingly easy to make – The steps are simple and straightforward.
• Great for any occasion – Brunch, dinner, or a cozy weekend meal.
• Easily customizable – Works with dairy-free, gluten-free, or veggie alternatives.
• Satisfying and filling – One plate will leave everyone full and happy.
  

Ash Tyrrell

Cheddar Biscuits & Shrimp Andouille Gravy Recipe

I remember the first time I made cheddar biscuits with shrimp and andouille gravy—it was a total flavor explosion. The cheesy, buttery biscuits were so flaky, and once I poured that creamy Cajun-style gravy over the top, I knew I had something special.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 4 strips of bacon – Adds deep smoky richness to the gravy. Turkey bacon works too if you’re going lighter.
• ½ pound andouille sausage – The spicy bold Cajun flavor hero. Try kielbasa or chorizo as alternatives.
• ½ pound shrimp – Use fresh peeled, deveined shrimp. I don’t recommend frozen—they can get rubbery.
• 2 tablespoons butter – Adds creaminess. Ghee or olive oil also works.
• 1 cup onion ½ cup red bell pepper, ½ cup celery – The “holy trinity” of Cajun cooking—don’t skip!
• 1 cup corn – Balances the spice with a touch of sweetness.
• 2 cloves garlic & 1 tsp thyme – Boosts flavor and adds earthiness.
• ¼ cup flour – Thickens the gravy. I used rice flour to keep it gluten-free.
• 1 cup chicken broth & 1 cup heavy cream – Makes the gravy silky and rich.
• 1 tbsp Cajun seasoning & ½ tsp Old Bay – Adjust to your spice level!
• 1 tbsp Creole mustard & 1 tsp Worcestershire – Adds tangy depth.
• 2 green onions & 1 tbsp parsley – Fresh herbs for garnish.
• 4 cheddar biscuits – See recipe below!
• Note: Serves about 4 people generously.
• 2 cups all-purpose flour – Go gluten-free with a 1:1 flour blend if needed.
• 1 tbsp baking powder – Makes them rise and fluff up.
• 1 tsp sugar & 1 tsp salt – For a hint of sweetness and balance.
• 8 tbsp cold unsalted butter – Cold is key for flaky layers!
• 1 cup buttermilk – If you don’t have it mix 1 cup milk with 1 tbsp lemon juice.
• 1 cup shredded cheddar cheese – Sharp cheddar adds the best flavor.
• 1 egg + 1 tbsp water – For the glossy biscuit tops.

Method

 

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut cold butter into small cubes and work it into the flour mixture using your fingers or a pastry cutter until it forms coarse crumbs. This step is crucial for those flaky layers. Fold in shredded cheddar cheese, then pour in the buttermilk and stir just until the dough comes together—be careful not to overmix.
2. Lightly flour your surface and turn the dough out. Gently shape it into a rectangle, about 1 inch thick. Cut out biscuits using a round cutter or a glass. Place them on a baking sheet lined with parchment paper. Brush the tops with a little egg wash for a glossy finish. Bake in a preheated 425°F oven for 12–15 minutes until golden and puffed.
3. In a large skillet over medium heat, cook the bacon until crispy. Remove it from the pan and set it aside, leaving the bacon fat in the skillet. Add the diced andouille sausage and cook until it’s browned and slightly crisp—this adds a deep smoky flavor to the gravy base.
4. Add diced onion, celery, and red bell pepper to the pan and sauté until softened and fragrant. Stir in minced garlic and a bit of thyme, letting it cook for about a minute. Sprinkle in the flour and stir well, creating a light roux that coats the vegetables. Slowly whisk in chicken broth, followed by the cream. Season the mixture with Cajun seasoning, Old Bay, mustard, and a dash of Worcestershire sauce. Simmer the gravy for 5–7 minutes until it thickens.
5. Add the shrimp to the simmering gravy and cook for 2–3 minutes, just until they turn pink—don’t overcook! Stir in the cooked bacon, chopped parsley, and green onions. Finish with a squeeze of fresh lemon juice to balance the richness. Serve the hot gravy over the warm cheddar biscuits and enjoy every bite.

Notes

• Use fresh shrimp for the best texture—frozen ones can turn mushy.
• Always use cold butter and cold buttermilk when making biscuits.
• Don’t overmix the biscuit dough—it should be shaggy, not smooth.
• Add a poached egg on top for a brunch-worthy upgrade!
• If you want more sauce, double the gravy portion—it’s that good.