Shrimp & Grits Biscuit
The story
Some dinners whisper. This one struts in with a horn section. We took the Lowcountry's most beloved plate — creamy cheddar grits, plump sautéed shrimp, smoky andouille — and gave it a handle. No fork, no fuss, no white tablecloth required. Just a golden, flaky District Biscuit doing the heavy lifting.
Here's the thing about shrimp and grits: it's gloriously, unapologetically saucy. Try that on a hamburger bun and you've got a soggy tragedy by bite two. A muffin? Forget it. But the District Biscuit is built different — crisp, buttery edges that shrug off moisture and flaky layers that soak up just enough of that cheesy, smoky goodness without surrendering. It holds its structure where lesser breads wave the white flag.
This is Charleston by way of Alexandria, dinner or brunch, sit-down or straight-from-your-hand. Lowcountry, handheld. Grab a napkin — you're going to want it, but you won't need a plate.
Why you'll love it
- All the soul of shrimp and grits with none of the fork — it's genuinely handheld.
- The District Biscuit stays crisp and structural under saucy grits where buns and muffins go soggy.
- Smoky andouille plus sweet shrimp plus sharp cheddar is a flavor bomb in three bites.
- Works double duty: elegant enough for dinner, indulgent enough for brunch.
- Comes together in under 30 minutes on a weeknight.
Ingredients
- 4 District Biscuits, warmed and split
- 1 lb large shrimp, peeled and deveined
- 6 oz andouille sausage, diced
- 3/4 cup quick-cooking grits
- 1 cup sharp cheddar, shredded
- 2 cups chicken broth (for the grits)
- 3 scallions, thinly sliced
- 2 tbsp butter, plus 1 tbsp for the grits
- 2 cloves garlic, minced
- Salt, black pepper, and a pinch of cayenne or Cajun seasoning
How to build it
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1Warm the District Biscuits in a 350°F oven for 5 minutes, then split them and set aside — you want them crisp and ready to catch every bit of sauce.
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2Bring the chicken broth to a boil, whisk in the grits, and simmer per package directions until creamy. Stir in the cheddar and 1 tbsp butter until glossy, season with salt and pepper, and keep warm.
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3In a skillet over medium-high, brown the diced andouille until the edges crisp and the fat renders, about 4 minutes. Scoop out and reserve, leaving the drippings.
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4Add 2 tbsp butter and the garlic to the same skillet, then add the shrimp. Season with salt, pepper, and a pinch of cayenne, and sauté 2–3 minutes until pink and just cooked through.
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5Return the andouille to the pan with the shrimp, toss to combine, and let everything mingle for 30 seconds off the heat.
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6Spoon a generous layer of cheddar grits onto each biscuit bottom, then pile on the shrimp and andouille.
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7Shower with sliced scallions, crown with the biscuit top, and serve immediately while the edges are still crisp.
Pro tips & swaps
- Cook the grits a touch thicker than usual so they sit tall on the biscuit instead of sliding off — you want scoopable, not soupy.
- No andouille? Smoked kielbasa or a hot Italian sausage brings similar smoke and spice. For heat lovers, add a dash of hot sauce to the grits.
- Make-ahead: cook the grits up to a day ahead and loosen with a splash of warm broth before serving. Sauté the shrimp fresh — they take three minutes and overcook fast.
- Pat the shrimp bone-dry before they hit the pan; dry shrimp sear instead of steam, and you get better color and flavor.
- Dice the andouille small so every handheld bite gets a hit of smoke rather than one big chunk.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Shrimp & Grits Biscuit ahead of time?
You can prep the components ahead, but assemble at the last minute to keep the District Biscuit crisp. Cook the cheddar grits up to a day in advance and reheat with a splash of broth, and dice your andouille early. Save the shrimp for the moment you're serving — they cook in about three minutes and turn rubbery if held too long.
What's the best biscuit to use for shrimp and grits?
A sturdy, flaky, butter-rich biscuit is essential here because shrimp and grits is a saucy build. The District Biscuit is made for exactly this — its crisp edges and flaky layers hold up under creamy grits where a bun or muffin would go soggy. That structure is what makes this dish genuinely handheld.
What can I substitute for andouille sausage?
Andouille brings the signature Cajun smoke and spice, but smoked kielbasa, chorizo, or a hot Italian sausage all work well. If you want to keep it milder, use a smoked chicken sausage. Just dice whatever you choose small so it distributes across every bite.
Can I make this Shrimp & Grits Biscuit gluten-free?
The shrimp, grits, andouille, and scallion filling is naturally gluten-free, so the only swap needed is the biscuit base. Check with the District Biscuit cafe about gluten-free biscuit options, and always confirm your andouille and broth are certified gluten-free since some brands add wheat-based fillers.
Is there a technique to getting the shrimp perfectly cooked?
Pat the shrimp completely dry before they hit the pan so they sear instead of steam, and cook them over medium-high heat for just 2–3 minutes until they turn pink and curl into a loose C. An overcooked shrimp curls into a tight O and goes rubbery, so pull them the moment they're opaque. Finishing them in the andouille drippings adds an extra layer of smoky flavor.
What should I serve or drink with the Shrimp & Grits Biscuit?
For dinner, a crisp green salad or quick-pickled okra cuts the richness beautifully. Drink-wise, a cold lager, a dry white like Sauvignon Blanc, or a spicy Bloody Mary if you're serving it at brunch. A dash of hot sauce on the side never hurts.
How many calories are in a Shrimp & Grits Biscuit?
A single assembled biscuit lands roughly in the 450–600 calorie range depending on how generous you are with cheese, butter, and andouille. The shrimp keep it protein-forward, which makes it satisfying as a full dinner or hearty brunch. Treat it as one substantial handheld meal rather than a side.
How do I store and reheat leftovers?
Store the grits and shrimp-andouille mixture in separate airtight containers in the fridge for up to two days, and keep any extra District Biscuits wrapped at room temperature. Reheat the grits with a splash of broth on the stove and warm the shrimp gently so they don't overcook. Always toast the biscuit fresh and assemble just before eating for the best crisp texture.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are built for building — crisp, golden edges and distinct flaky layers that hold their structure under saucy, loaded toppings. Where a standard biscuit or bun turns to mush, a District Biscuit stays intact, which is the whole reason a messy classic like shrimp and grits can become handheld. It's your culinary canvas: sturdy enough to carry big flavors, delicious enough to stand on its own.
