Barbecue Crawfish Shortcake & Black Pepper Buttermilk Biscuits


Serve 4 entrees


  • 2 tablespoons grade seed oil
  • 1 pound Louisiana crawfish tails
  • 1 tablespoons garlic, minced
  • 1 tablespoons rosemary, fresh, chopped
  • 3 tablespoons French’s Worcestershire sauce
  • 2 tablespoons Crystal hot sauce
  • 1 large lemon, juiced
  • ⅓ cup St. Arnold’s beer
  • 3 tablespoons heavy cream
  • 4 tablespoons unsalted butter
  • To taste Creole seasoning
  • To taste salt
  • 4 ea. buttermilk biscuits (see recipe)


  • as needed St. Arnolds beer aioli (see recipe)
  • 4 ea crawfish bodies
  • 4 ea lemon (halved)
  • 4 ea rosemary sprigs
  • 1 tablespoon chives, minced

St Arnold's beer Aioli

  • ½ cup mayonnaise
  • 3 tablespoons St. Arnold’s beer
  • 1 teaspoon sugar cane vinegar
  • To taste salt pepper

Black Pepper Buttermilk Biscuits:

  • 2 cups all-purpose flour
  • 2 ½ cups cake flour
  • 1 tsp baking soda
  • 1 ¼ tsp baking powder
  • 2-2 ½ cups buttermilk (cold)
  • 1 lb unsalted butter (cold)
  • 1 tsp salt
  • 1 tsp black pepper

Barbecue Crawfish Recipe

  1. For Aioli, blend all ingredients well until free of lumps and set aside for garnish.
  2. Lightly toss the crawfish with half the seasoning.
  3. Preheat a large sauté pan over medium high heat; add the oil and crawfish to the pan and sauté until heated through.
  4. Remove crawfish and add another tablespoon of oil. Add garlic and toast being careful not to burn. Once toasted deglaze pan with beer, Worcestershire, hot sauce and lemon juice.
  5. Reduce liquid by half, reduce heat to medium, and add heavy cream. Place crawfish back into pan and stir in butter a pad at a time until sauce consistency is achieved.
  6. Adjust seasoning and serve over buttermilk biscuits.
  7. For garnish, insert rosemary into ½ lemon pieces and place on dish. Drizzle St. Arnold’s aioli over entire dish. Top with chives and crawfish body.

Black Pepper Buttermilk Biscuits

  1. Preheat oven to 375°
  2. Place all dry ingredients in a large bowl.
  3. Small dice the butter. Using your hands, work the butter into the flour.
  4. Add the buttermilk in intervals and do not over mix.
  5. Place dough on a floured surface and layer one inch thick.
  6. With a cutter dusted with flour, cut out biscuits and place in a baking tin.
  7. Bake for 10 – 15 minutes or until golden brown

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