These Crawfish-Stuffed Biscuits are the kind of appetizer that feels fancy but comes together with ingredients you’ll find on sale all holiday season long, like Louisiana crawfish tails, buttery biscuit dough, and the holy trinity, all chopped and ready to go in Guidry’s Creole Seasoning. They’re flaky, flavorful, and perfect for holiday hosting with a local twist.

Makes 8 stuffed biscuits.

1. Preheat the Oven: Preheat oven to 350°F. Line a baking sheet with parchment or lightly grease.
2. Make the filling: In a skillet, melt butter over medium-low heat. Add ½ cup Guidry’s mix and sauté for 8 to 10 minutes or more until softened. Add crawfish tails, Cajun seasoning to taste, and garlic. Cook for 5 more minutes until well combined and heated through. If any liquid has cooked out from the crawfish, drain it now. Remove from heat and let cool slightly.
3. Prepare the biscuits: Separate biscuit dough and carefully flatten each into a 4-inch circle.
4. Assemble: Spoon about 1 tablespoon of crawfish filling into the center of each biscuit round. Top each with 1 tablespoon of shredded cheese. Fold the dough over into a half-moon shape and pinch or crimp the edges with a fork to seal. Be careful not to overfill the biscuits, as overfilling can make them difficult to fold and seal. Use a pairing knife to create at least one slit in the top of each biscuit to allow steam to escape.
5. Bake: Arrange on the baking sheet and bake for 16 to 20 minutes, until puffed and golden brown.
6. Serve: Serve warm with an optional side of remoulade or Creole mustard for dipping.

You can use any leftover filling to top fettuccine along with a store-bought jar of Alfredo sauce as a side dish or to enjoy the next day.