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Ingredients
4 tablespoons butter
1 pint shucked oysters
1 tablespoon lemon juice
1 ½ teaspoons paprika
⅛ teaspoon celery seed
1 ½ tablespoons chili sauce
1 ½ cups prepared biscuit mix, preferably Bisquick
1 cup milk, or more as needed
1 cup heavy cream
1 teaspoon Worcestershire sauce
A few drops of red pepper sauce, as desired
Salt as desired
Nutritional analysis per serving (2 to 4 servings)
49 grams carbs; 172 milligrams cholesterol; 617 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 23 grams saturated fat; 39 grams fat; 1 gram trans fat; 1034 milligrams sodium; 20 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Coat inside of a flat-bottom casserole dish with 1 tablespoon of the butter. Arrange the oysters in the bottom, and sprinkle with lemon juice, 1 teaspoon paprika and the celery seed. Dot with chili sauce and the remaining butter.
- Step 3
Place the biscuit mix in a bowl and stir in ½ cup milk, or enough to make a soft dough that will drop off a spoon. Place this dough by spoonfuls on top of the oysters and, with fingertips dipped in milk, spread it out into an even, unbroken layer. Sprinkle the remaining ½ teaspoon paprika over the top.
- Step 4
Combine the remaining ingredients, salting the mixture to taste. Pour this liquid over the biscuit layer and bake 30 to 40 minutes or until lightly browned on top. The liquid will run underneath as the biscuit mixture rises, becoming a sauce for the oysters.
- Step 5
To serve, cut straight down with a spoon, taking up oysters, sauce and biscuit for each helping.
Private Notes