Chef Kelly Fields' Cajun Brunch Kit for 4-6
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These big & fluffy buttermilk biscuits arrive ready-to-bake, along with creamy pimento cheese and Andouille Sausage!
Kelly Fields is one of America’s most exciting Southern chefs. They achieved national renown and were awarded the prestigious 2019 James Beard Award for Outstanding Pastry Chef for their former bakery & restaurant, New Orleans’ Willa Jean. And their 2020 cookbook, “The Good Book of Southern Baking,” was named one of the best cookbooks of the year by the New York Times Book Review, Bon Appétit, Garden & Gun, the LA Times, and more. Now Kelly’s bringing their legendary biscuits with all the fixins to Goldbelly!
This package serves 4-6 people and includes
- 8 Biscuits, Unbaked (each 3″ × 3″)
- Pimento Cheese (1 lb.)
- Andouille Sausage (1 lb.)
- Biscuits arrive unbaked and frozen
- Kit ships frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store biscuits in the freezer for up to 1 month.
- Upon arrival, store andouille in the freezer for up to 1 month.
- Upon arrival, store pimento cheese in the refrigerator for up to 1 week or in the freezer for up to 1 month.
To Serve
Biscuits
- Preheat oven to 400°F.
- Break frozen biscuits apart and place on a parchment-lined sheet tray.
- Bake from frozen for 35-40 minutes, rotating halfway through.
- Serve with fixins and enjoy!
Pimento Cheese
- Let thaw in the refrigerator overnight.
- Let sit at room temperature for 10 to 20 minutes before serving.
- Serve with biscuits and enjoy!
Andouille Sausage
- Allow andouille to thaw in the refrigerator for 24 hours before preparing.
- Slice andouille lengthwise.
- Heat a nonstick pan over medium heat. When pan feels hot, place andouille cut-side down and heat until slightly browned and warm to the touch, 4-6 minutes. Flip over andouille, add 1 tablespoon water to the pan, and cover with a lid. Allow to cook another 2-3 minutes until fully warmed through.
- Alternatively, thinly slice andouille once thawed, and heat a nonstick pan over medium heat. Warm andouille until slightly browned and warm to the touch, 2-3 minutes per side.
- Serve with biscuits and fixins and enjoy!