Directions

• Homemade Biscuits:
• Preheat oven to 450°F.
• Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir well to combine the dry ingredients thoroughly.
• Add two tablespoons of the butter to the dough and use a spoon to press it into the flour mixture. I find it easiest to smear the butter against the sides of the bowl while working it into the flour. Once the first two tablespoons are completely incorporated, add in the last two tablespoons and repeat the process.
• Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.
• Dump dough onto a well floured work surface. Sprinkle lightly with flour.
• Fold dough over on itself three times.
• Use your hands to pat the dough to 3/4 of an inch high.
• Cut dough out with biscuit cutter and place on baking sheet. Let sit 5 minutes before baking.
• Bake for 15 minutes or until tops are just beginning to turn golden. Do not over bake these!
• Fried Chicken Cutlets:
• Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
• Pour oil into a large skillet, preferably cast iron, to a depth of ½” and heat over medium-high heat until oil bubbles immediately when a little panko is added.
• ​Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.
• Crawfish Cream Sauce:
• Melt the butter in a large skillet and sauté onions and garlic for 3 minutes. *If using raw shrimp instead of crawfish, add them with the onions and garlic at the beginning. Add the crawfish and half-and-half, sauté until bubbly.
• Add Creole seasoning – 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it’s right. Add salt if needed. If you’ve boiled your own crawfish add the crawfish fat to the mixture as well. Cook for 5 – 10 minutes over medium heat until the sauce thickens.