Garlic Shrimp, Oyster, Pancetta, and Cheddar Biscuits

Food Network Canada





cup unbleached all purpose flour
tsp white sugar
tsp baking powder
tsp sea salt
cup grated aged white cheddar cheese
cup salted butter
1 ¼
cup buttermilk

Shrimp and Oysters

whole heads garlic
slices of Italian pancetta, about 1 mm thick
shallot minced
Tbsp butter
oz vermouth or white wine
1 ½
cup heavy cream (35%)
lb(s) trap caught shrimp or prawns (cleaned, tails removed)
oysters, shucked with oyster liqueur reserved
Tbsp chopped chives
cup grated parmesan cheese
cup diced fresh plum tomatoes
tsp salt
tsp pepper


Step 1

Mix dry ingredients together. Cut butter into flour mixture until mealy in consistency.

Step 2

Work the grated cheese into the flour mixture after the butter is incorporated.

Step 3

Mix egg and buttermilk in separate bowl. Depending on the flour and the weather conditions you may require a bit more buttermilk.

Step 4

Mix the wet and dry together until a dough forms but try not to over mix as the biscuits will be tough.

Step 5

Roll out to a one inch thickness and use a round cutter (about 3 inch diameter) to cut biscuits. Brush the tops with a little more buttermilk and bake in a 425 degree F oven for 12 minutes (convection ovens may require less time).

Step 6

Preheat your oven to 350 F and set the 2 heads of garlic on the middle shelf. Roast the heads for 30 minutes. Remove and allow to cool so it can be handled. Slice the garlic on the root end using a serrated knife. Squeeze out the sweetened, soft flesh from the papery exterior. Mash the cloves with a fork and set aside for use later in the dish.

Step 7

To make the pancetta crispy, preheat your oven to 300 F. You will need 2 cookie sheets that fit into one another when stacked. Line the first tray with a piece of parchment paper. Place each round of pancetta on the parchment. Fit them snuggly on the tray as they will shrink as they bake. Place a second sheet of parchment over the pancetta, then the other cookie sheet (The idea is to hold the rounds flat as they bake, forming a crisp, round wafer of Italian bacon).

Step 8

Bake for about 20 minutes, checking every 5 minutes after that so they do not burn. When the bacon is golden brown, remove and set on a tray lined with clean paper towel. As they come to room temperature they will become crispy. Set aside for use later in the dish.

Step 9

In a large sauté pan melt butter and cook the shallots over medium heat for 2 minutes. Add shrimp and increase the heat of the pan. Cook for 2 minutes and then deglaze with vermouth.

Step 10

Next add the reserved oyster liqueur and cream and reduce by half. You are looking for a light, saucy consistency but not too thick.

Step 11

Add the shucked oysters and keep on the heat until they are just cooked. Remove from the heat and stir in the chopped chives, grated parmesan, plum tomatoes, and seasonings. The cheese will thicken the sauce even more.

Step 12

Place the bottom half of the biscuit on a plate. Place one piece of crisped pancetta on top and spoon the shrimp and oyster mixture over top. Add another slice of pancetta on top. Lean the top of the biscuit against the shrimp. Garnish with a little more parmesan cheese if desired and serve immediately.

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