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Crawfish Alfredo with Herbed Biscuits

Yield Makes 6 servings


  • 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

How to Make It

  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 425º 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.