Cajun Tater Biscuits

Photo by Jonathan Boncek

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12 biscuits

  • 4 cups Southern Biscuit Self-Rising-Flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ¾ tablespoon garlic powder
  • ½ tablespoon black pepper
  • 3 teaspoons creole seasoning, divided
  • 1 teaspoon cayenne pepper
  • 3 tablespoons olive oil, divided
  • 1 medium purple onion, diced
  • 5 garlic cloves, diced
  • 8 medium red potatoes, roasted
  • 2 whole ears corn on the cob, roasted
  • 1 cup shortening
  • 2 ⅓ cups buttermilk, divided
  • 3 teaspoons Crystal hot sauce, divided
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 1 cup cheddar cheese, shredded
  • ½ cup butter, melted
  • ½ pound whipped creole butter*
  • Whipped Creole Butter
  • ½ pound butter, softened
  • 1 teaspoon Crystal hot sauce
  • 1 teaspoon parsley, finely chopped
  1. Preheat oven to 350 degrees in convection oven or 375 degrees in conventional oven.
  2. Sift together flour, sugar, salt, baking powder, garlic powder, black pepper, 2 teaspoons creole seasoning, and cayenne pepper and set aside.
  3. Sauté diced onion and garlic in 1 tablespoon olive oil until softened. Set aside.
  4. Cut potatoes into ¼-inch pieces and lightly pan fry in 2 tablespoons olive oil until slightly crispy. Sprinkle with 1 teaspoon creole seasoning and set aside.
  5. Cut corn kernels off the cobs and set aside.
  6. Cut shortening into dry ingredients using fingertips until pea-size flakes form.
  7. Add 2 cups of buttermilk, 1 teaspoon Crystal hot sauce, potatoes, onion and garlic, diced veggies, corn, and cheese. Mix by hand until just blended.
  8. Dump dough onto a floured surface and knead lightly. Pat into a 1-inch-thick rectangle. Use a floured knife to cut into 12 squares. Put biscuits on a greased sheet pan lined with parchment paper.
  9. Blend ¼ cup buttermilk with 1 teaspoon Crystal hot sauce and brush onto biscuits. Bake at 350 degrees for 5 to 7 minutes. Rotate pan. Bake another 5 to 7 minutes until golden. Brush with melted butter. Serve with a small dollop of whipped creole butter!

Creole Butter

  1. Whip the ingredients until blended. Chill in fridge until needed.
  • from Elizabeth Blanchard of Cakehead Bakeshop Spartanburg, South Carolina

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