Rye and Onion Biscuits – A Signature Recipe from Le Cordon Bleu Culinary School
Rye and Onion Biscuits – Recipe and Method
The Recipe
Ingredients (for 36 biscuits, 100g each):
Flour T55 – 1066g
Rye Flour – 609g
Baking Powder – 27g
Black Sesame – 38g
Milk Powder – 133g
Dry Onions – 76g
Butter (cold, cubed) – 647g
Water – 685g
Honey – 190g
Dijon Mustard – 99g
Salt – 27g
Step-by-Step Preparation
Mix the Dry Ingredients: In a large bowl, whisk together the flours, baking powder, sesame, milk powder, dry onions, and salt.
Incorporate the Butter: Add cold, cubed butter and mix until the mixture forms coarse crumbs.
Add the Liquids: Pour in water, honey, and Dijon mustard, stirring until the dough comes together.
Shape the Biscuits: Divide into 36 portions (100g each) and shape into rounds.
Egg Wash & Bake: Brush with egg wash and bake at 160°C for 25 minutes until golden brown.
A Practical Approach to Tradition
This recipe is a perfect example of how traditional techniques can be applied in a professional baking business. Learned at Le Cordon Bleu, these biscuits combine the depth of rye flour with the boldness of dry onions and Dijon mustard, making them a customer favorite at Art Bakery.
Keeping a bakery profitable means balancing quality and efficiency, and this recipe does just that. It’s simple to prepare in batches, easy to store, and pairs well with a variety of spreads or cheeses—perfect for professional and home bakers alike.
For those just starting out in the baking business, understanding the balance between classic flavors and market demand is key. These biscuits are proof that tradition and business success go hand in hand.
Happy baking!
Sergio Boulanger