The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

The Southern Debutante


2½ cups Souther Biscuit All-Purpose Flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon black pepper

¾ teaspoon salt

1½ sticks cold butter

1 egg

1 cup buttermilk

¾ cup freshly grated Parmesan cheese, plus a little extra for toppings

Breaded pork tenderloin medallions

Oil for pan frying

Stone ground mustard

2 tablespoons honey

1 teaspoon soy sauce

Sliced apples

Butter for sautéing

Brown sugar

Fresh baby spinach


  1. Preheat oven to 450 degrees.
  2. Whisk together flour, baking powder, baking soda, pepper, and salt.
  3. Cut butter into ½-inch cubes and add to flour mixture. With your hands combine and press cubes until they are as thin as nickels. Place butter-flour mixture in freezer for 15 minutes.
  4. Make egg wash by whisking together 1 egg and 1 tablespoon water. Flour the work surface, rolling pin, and biscuit cutter.
  5. Remove butter-flour mixture and add buttermilk and parmesan cheese. Combine until you get a good consistency, but don’t over-mix. Work on work surface to a 1-inch-thick square.
  6. Cut with cutter and place on silpat on a sheet pan. Brush with egg wash and sprinkle with extra parmesan cheese. Bake for 17−21 minutes.
  7. Fry breaded pork tenderloin medallions in fry pan with oil. While frying combine 5 tablespoons stone ground mustard with 2 tablespoons honey and 1 teaspoon soy sauce. Spread on open biscuits.
  8. Sauté apple slices with butter, brown sugar, and water until reduced and browned.
  9. To assemble biscuit: put fried pork tenderloin medallion on bottom of open biscuit, then sautéed apples, all topped with fresh spinach, and then completed with top of parmesan cheese biscuit.
Print Recipe