Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grit Biscuits

Ingredients

1 1 /2  cups Flour

1 Tbsp Sugar

2 tsp Baking soda

1 tsp Baking powder

2 tsp Salt

1 tsp Black pepper, freshly ground

1 /4 cup Shortening                    

1 recipe Grits

1 /2 cup Buttermilk

1 Egg

Instructions

Combine all dry ingredients and using a fork, blend shortening into the dry mixture.

Whip together the egg, buttermilk and grits. Fold wet ingredients into the dry ingredients and blend well. Do not overmix.

Roll out biscuits to 1/2-inch thickness and cut 2-inch circles.

Bake at 375 degrees for 18 minutes.

Top each biscuit with one of the BBQ shrimp, drizzle on a little of the sauce, and serve

Yield: 16-20 grit cakes

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more