Drinks

The Southern Debutante

Southern-Debutante
Photo by Jonathan Boncek

recipe heading-plus-icon

yields

9 biscuits

    Ingredients
  • 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
steps
  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.
  • from Christopher Lowe in Johnson City, Tennessee

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