Fall and winter open up the doors for tasty biscuits by the fire pit…and some moose milk to warm from the inside.

I love a tasty biscuit, but often find the ones at most bakeries to be bland, dry or just not worth all the carbs and calories. We started off with our original jalapeño & cheddar biscuit, then made some delicious breakfast sandwiches with them that are always a hit. Of course, they also are great with our chili, stews and just about everything else. This is our French version that makes an elegant addition to any lunch or dinner.


  • 2 cups White Lilly self rising flour, seperated
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes, a pinch for topping
  • 15 tablespoons unsalted butter
  • 2 eggs, cold and separated
  • 1/2 cup buttermilk, cold
  • 1 tablespoon sriracha
  • 1 tablespoon mustard powder
  • 1 1/2 cup gruyere cheese, grated, extra for topping
  • 1/2 cup shallots, finely chopped
  • 1/2 cup chives, finely chopped, extra for topping
  • 2 tablespoons unsalted butter, melted
  • Parmesan cheese for topping, freshly grated

Making It

  • Put the butter in the freezer for an hour, grate the in a food processor, mix in 1/4 cup of the flour, toss and spread on on parchment paper, let sit in freezer for 30 minutes, toss with your hands quickly so all the butter does not lump together.
  • Turn your oven to 425 degrees and set a rack in the middle.
  • In a mixer fitted with the paddle attachment, add the rest of the flour, red pepper flakes and salt. Turn on medium low, add the butter and let blend into the flour for 30 seconds, keeping the paddle on medium low.
  • In a bowl, whisk 1 egg, buttermilk, sriracha and mustard powder, then add to the dry ingredients. It should form the dough. You might have to add some additional buttermilk (do so one teaspoon at a time).
  • Add the cheese, shallots and chives until until well-mixed, then remove the dough and knead it 4 times on a floured surface. You basically fold the dough over itself and press together four times.
  • Roll out flat on a floured surface to 3/4 of an inch and cut into the shapes you wish.
  • Whisk the second egg in a bowl with one teaspoon of water, and brush on top, then lightly sprinkle with the extra gruyere. Bake for 16-20 minutes, until golden brown.
  • Remove from the oven, brush the tops with butter and sprinkle with parmesan cheese, chives and pepper flakes.

Some friendly dishes for biscuits….

Turkey or Chicken Pot Pie

Ingredients 12 tablespoons of unsalted butter, divided by tablespoon Extra virgin olive oil1 teaspoon red pepper flakes 6 strips of applewood or smoked bacon (your preference) from your butcher, cut into thin strips12 sprigs of thyme, tied together1 large shallot, peeled and chopped (1/2 inch)1 red onion, peeled and chopped (1/2 inch)1 red bell pepper,…

Lamb Chili

I love chili, but not to the extent that it deserves half a day of work and 50 ingredients, some of which must come from specialty stores.  So this is an easy, tasty and different take on Chili that brings Tex-Mex and Greek cooking to a crossroads. Serves 8 people Ingredients 2 cups red onions,…

Spicy Lamb Gravy and Biscuits

This great start to a brunch is a Greek twist on an old southern staple, sausage gravy and biscuits.  Our true southern neighbor in Washington D.C., Jan, is an expert on all traditional southern regional dishes and has given this new approach a double thumbs up.  It has a kick to it and the spice in…

Chicken & Sage Sausage Curried Stew

This is a great winter dish and really makes a one pot meal since it is veggie rich, packs a huge amount of flavor in each spoonful. (You can use turkey instead of the chicken). I love to serve this at parties as you can make in advance and just heat up in the oven…

Breakfast Biscuits

Breakfast biscuits can be enjoyed all day long. Freshly-made jalapeño, cheddar, parmesan and brushed butter biscuits are a show stopper on their own, but adding bacon and a Sriracha aioli creates a whole new ballgame. Ingredients Jalepeno & Cheddar Biscuits, French biscuits, or Borough Market Biscuits1 pound of bacon, thickly sliced1 cup mayonnaise 1 tablespoon…

Herbed Minty Pea Soup with Smoked Bacon

I only make fresh pea soup when the peas are available already shelled in the springtime. I just find it too much work to go through the hassle of digging through so many pea-pods, but if you have the time, go for it. For this recipe you’ll need four cups of fresh peas, or you…

Italian Turkey Soup

The last gasp of our Thanksgiving turkey is in the form of Italian turkey soup that has a hint of Tuscan flavors. This dish makes for a delicious meal when you are right back to work after the holiday and you want to take it easy getting ready for the holiday party rush. Ingredients 1…

Italian Beef Stew

When the cold weather comes it’s time to turn to some classic hearty dishes like beef stew. I have had a lot of tasteless versions of this dish but the deep slow cooking of just a bit of hearty read wine and the beef makes for the base of a delicious sauce. The anchovy paste…

Braised Short Ribs

Braised short ribs are a rich and bold dish, easy to prepare and even better if you make it the day before and so they rest overnight in the refrigerator.  The fat will form on the top, which is easy to scoop out and discard.  Just reheat and serve, which makes for more time for…

Crispy Braised Pork Belly Sandwiches

What the heck.   A crispy pork belly sandwich is always a hit.  It’s just one of that appetizers that don’t pop up often and people really enjoy them.  This requires a little prep work but it is pretty much cooks itself.Ingredients 1 3 pound slab if pork belly, center cut, skin left on1/4 cup granulated…

2 comments on “The French Biscuit

  1. Pingback: Turkey or Chicken Pot Pie – Cooking Conveniently and with Purpose #LPBcooks

  2. Pingback: Breakfast Biscuits – Cooking Conveniently and with Purpose #LPBcooks

Leave a Reply

%d bloggers like this: