Recipes and Cooking Cheddar Biscuits with Cajun Creamed Eggs 5.0 (1) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 26, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 12 mins Total Time: 42 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon salt ¾ teaspoon cream of tartar ½ cup butter 1 cup shredded cheddar cheese (4 ounces) 1 cup milk ¼ cup butter 4 ounce cooked andouille sausage, chopped (scant 1 cup) ½ cup chopped onion (1 medium) ½ cup chopped red sweet pepper (1 small) 1 teaspoon Cajun seasoning ¼ cup all-purpose flour 3 cup milk 1 - 2 teaspoon bottled hot pepper sauce 6 hard-cooked eggs 4 ounce peeled and deveined cooked small shrimp Snipped fresh parlsey Bottled hot pepper sauce (optional) Directions Preheat oven to 450°F. In a large bowl combine the 3 cups flour, the baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the flour mixture. Add the 1 cup milk all at once. Using a fork, stir just until mixture is moistened. Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter. Dip cutter into flour between cuts and reroll scraps as necessary. Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden brown. Remove biscuits from baking sheet. Cool slightly. (You will only need six biscuits for this recipe. Store any remaining biscuits to use later.*) Meanwhile, for sauce, in a very large skillet melt the 1/4 cup butter over medium heat. Add sausage, onion, and sweet pepper to hot butter; cook about 5 minutes or until vegetables are tender. Stir in Cajun seasoning; cook for 30 seconds more. Sprinkle the 1/4 cup flour over mixture; stir well. Cook and stir over medium heat for 1 minute. While stirring, gradually add milk and the 1 to 2 teaspoons hot pepper sauce. Cook and stir until thickened and bubbly. Chop four of the hard-cooked eggs. Add the chopped eggs and shrimp to the sauce; heat through. Finely chop the remaining two eggs. To serve, split biscuits and place on six serving plates. Spoon sauce over split biscuits; top with the finely chopped eggs. Sprinkle with snipped parsley. If desired, pass additional hot pepper sauce. *Tip: Place any remaining biscuits in an airtight container. Cover and store in the refrigerator for up to 2 days or freeze for up to 2 months. Rate it Print Nutrition Facts (per serving) 568 Calories 32g Fat 44g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 568 % Daily Value * Total Fat 32g 41% Saturated Fat 17g 85% Cholesterol 290mg 97% Sodium 983mg 43% Total Carbohydrate 44g 16% Total Sugars 11g Protein 25g Vitamin C 17.7mg 89% Calcium 414mg 32% Iron 3.1mg 17% Potassium 438mg 9% Fatty acids, total trans 1g Folate, total 125mcg Vitamin B-12 1.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.