Croque Monsieur Biscuits

When my boyfriend lived in Dijon, France for a year, I was lucky enough to visit on more than a few occasions (I was living in Glasgow, Scotland at the time so it was a quick flight). One of our favourite things to do was spend leisurely afternoons at a little tucked-away bar called Le Palais de la Biere. Here, we would sit in the spring sunshine, watch the locals, sip wine (oddly, the "beer palace" had a horrible beer selection), and more often than not, split a gooey Croque Monsieur between us. It was my favourite late-afternoon snack and Le Palais de la Biere did it better than anyone. 
The Croque Monsieur at Le Palais de la Biere
These biscuits are an homage to one my favourite French sandwiches. Salty ham, nutty gruyere and a punch of bold dijon are the key flavour components.
You'll also need: flour, butter, baking soda, baking powder, salt, herbes de provence, and buttermilk.
The end result is a tender, herb-flecked biscuit. The perfect friend for a bowl of soup or just enjoyed on its own with a pat of sweet butter. For a riff on the Croque Madame, serve with fried eggs.
Croque Monsieur Biscuits
Makes 12-14 biscuits

2 ¼ cups all-purpose (unbleached) flour
1 tablespoon granulated sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon herbes de provence
6 tablespoons unsalted butter, cut into small ½ inch cubes
1 cup gruyere cheese, grated
3 slices of parisian-style ham, torn into bite-sized pieces
1 cup buttermilk
1 tablespoon Dijon mustard
1 egg, beaten

Preheat oven to 400.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and herbes de provence. Add butter and, using your fingers, combine with flour until the mixture resembles coarse meal. Add cheese and ham; stir lightly to combine.

In a small bowl, whisk together buttermilk and mustard until smooth. Gradually add buttermilk mixture to flour (you may not need it all) and mix with a wooden spoon until dough just binds. Turn out onto a clean, dry, lightly floured surface and knead gently. You want your dough to come together in this step. Roll or pat out dough to a ¾ inch thickness. Cut out biscuits using a floured 3-inch round cookie or biscuit cutter.

Transfer to a baking sheet and brush tops with egg wash. Bake for 15 minutes in prepared oven or until golden brown. Allow to cool slightly before serving.

1 comment:

  1. If you want croque monsieur receipts: