The Southern Debutante
By LRay
by Christopher Lowe Johnson City, Tennessee, in May 2013 issue of The Local Palate
Ingredients
- 2 1/2 cups Southern Biscuit all-purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 sticks cold butter
- 1 egg
- 1 cup buttermilk
- 3/4 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
Preparation
Step 1
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 honey and 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.
Yield: 9 biscuits