Crawfish Alfredo with Herbed Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/3 cup butter, cut into pieces |
2 cups self-rising flour |
1/3 cup freshly grated parmesan cheese |
1 1/2 tablespoons chopped fresh chives |
3/4 cup buttermilk |
1/2 cup dry white wine |
2 green onions, finely chopped |
1 (5.25-ounce) package buttery garlic and herb spreadable cheese |
1 (16-ounce) jar alfredo sauce |
1 (16-ounce) package frozen crawfish tails, thawed and undrained |
1 teaspoon creole or seafood seasoning |
garnishes: fresh chives, shaved romano cheese |
Directions:
1. Cut butter into flour with a pastry blender until crumbly; add Parmesan cheese and chives. Add buttermilk, stirring until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 3-inch round cutter, and place on a lightly greased baking sheet. Bake at 425ยบ for 12 minutes or until golden. Set biscuits aside, and keep warm.
3. Combine wine and green onions in a large nonstick skillet; bring to a boil. Reduce heat to medium, and cook 6 minutes or until wine is reduced by half. Add spreadable cheese; reduce heat, and whisk until cheese melts. Stir in Alfredo sauce. Add crawfish meat with liquid and Creole seasoning; cook over medium-low heat until thoroughly heated.
4. Split warm biscuits in half horizontally. Spoon half of crawfish mixture evenly over bottom biscuit halves; top with remaining biscuit halves. Spoon remaining crawfish mixture evenly over the top of each biscuit. Garnish, if desired.
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