Best Oyster Biscuits Recipes

Not Your Ordinary Oyster Gravy! image

Provided by janieb

Categories Winter

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

16 ounces raw oysters
8 ounces chicken broth (if using broth, dissolve one chicken bouillon cube in broth or use two bouillon cubes dissolved in w)
1 chicken bouillon cube
1 small onion, finely chopped
2 tablespoons butter or 4 tablespoons margarine
1 tablespoon flour (plain or self rising)
black pepper

Steps:

Drain oysters, reserving juice.
In medium skillet melt butter until hot.
Sauté onion until crisp tender.
Add oysters and cook until muscle is creamy white (or cook for 1 full minute).
Remove oysters and reserve.
Mix flour with oyster juice and stir until smooth. adding water as necessary.
Add chicken broth and flour mixture to skillet.Stir until well mixed. Use medium high heat and boil broth until thickened. (broth covers fork well when dipped). Make sure to stir every 30 seconds or so.
Add generous amounts of pepper (or as desired).
Add oysters (juice and all) and cook until hot. Do not overcook!
This is delicious served on rice or eaten as a soup!

Nutrition Facts : Calories 338.9, Fat 17.8, SaturatedFat 8.7, Cholesterol 144.1, Sodium 1076.5, Carbohydrate 18.6, Fiber 0.6, Sugar 2.2, Protein 25

Country Ham, Fried Oyster Biscuit (HOBs) image

Provided by Peggy Richmond @prichmond

Number Of Ingredients 3

- 1. biscuits
- 2. thinly sliced country ham
- 3. 1 quart of small to medium size oysters packed in the jar

Steps:

Bake your favorite biscuit recipe.
Heat thinly sliced country ham. I use a prepackaged already thinly sliced for biscuits.
Deep fry your oysters last using your favorite breading. Again I use Zatarain breading for seafood. You can make your own spiced to taste.
Butter your hot biscuit, lay in a slice of country ham and then top with the fried oyster, if small, put two on there. Serve hot! Yummy, yummy, yummy.

Oyster Sandwiches image

Provided by ellie_

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 cup flour
1 tablespoon dried dill
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 tablespoons vegetable shortening (Crisco)
1/2 cup buttermilk
2 slices bacon
5 tablespoons water
3/4 lb tomatoes, peeled and diced
2 red bell peppers, seeded and diced
4 garlic cloves, minced
1 tablespoon parsley
salt
pepper
16 oysters
vegetable oil
lemon juice

Steps:

To make the biscuits: preheat oven to 450-degrees F.
Grease cookie sheets.
In a large bowl, sift together flour - baking soda. Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
Turn dough out onto floured board.
Knead dough gently 10 times, adding more flour if needed.
Roll dough out to a thickness of 3/16 - inch and then cut into 16 rounds using a 2-inch cookie cutter (I use a coffee cup) and then transfer to prepared cookie sheets.
Bake for 12-14 minutes or unti lightly browned. Cool on wire racks.
For the relish: in a heavy skillet over medium heat fry bacon until crisp. Remove and drain on paper towels. Pour off all but 3 tablespoons drippings.
Stir water into skillet and then add next 3 ingredients (tomatoes - garlic) and simmer for 15-20 minutes or until peppers are soft and mixture thickens. Stir in parsley and salt and pepper.
Crumble bacon into relish and set aside.
Preheat broiler: arrange oysters on broiler pan, brushing with oil and lemon juice.
Broil for 4-5 minutes, turning once or until edges begin to curl. DO NOT OVERCOOK.
To assemble sandwiches: split biscuits. Spead both halfs with relish and top 1 half with oystes and then cover with second half. Repeat for remaining sandwiches.