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
- 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.
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