Crawfish pie is one of my favorite things to eat.  I usually fry my mini crawfish pies, but today I will bake them in a muffin tin with a refrigerator biscuit dough.


2 (16 oz.) package of layer buttermilk biscuits, separate layers by 10 layers each, 1 pound bacon, 2 cups shredded extra-sharp cheddar cheese, 6 garlic cloves, minced, 1/8 cup red bell pepper, finely chopped,  1/8 cup fresh chopped flat-leaf parsley, 1/2 tsp. liquid crab boil, 1/2 stick butter, melted,  3 chopped green onions, 3 T. cornstarch, 1 T. ground shrimp, 1/2 tsp. black pepper, 1/4 tsp, thyme, 3/4 cup evaporated milk, 1/4 cup water, 2 1/2 tsp. sour cream, 2 large eggs,  2 pounds cooked crawfish tails, roughly chopped.

Heat the oven to 375 degrees.  Get our 24-tin muffin tin.  Spray each tin with butter-flavored cooking spray.  Separate the biscuit by layer.  Count out 8-10 layers.  Place the biscuit piece (24 pieces) into the muffin tin.  They will hang over a little, but that’s what we are going for.  With a fork, prick the sides of the dough.

Get out a skillet, fry bacon until crisp.  Remove bacon from the skillet, drain on paper towels. Get out a bowl, crumble bacon into the bowl, and the remaining ingredients, except the crawfish.  Stir together and thoroughly combine everything.   Fold in the crawfish.  Divide the crawfish mixture evenly and put it into your biscuit crust.  Bake for approximately 15 minutes or until the crust puffs up and is browned.

You can’t get too much of this good stuff.  Make these at your next gathering or sporting event.  Call me at 702-752-1314; let me know how your pies come out?

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