Honey Butter Biscuit Flounder Doubles

Experience a taste of Trinidad with our unique Honey Butter Biscuit Flounder Doubles. This dish combines our unique, flaky, lightly sweet Mrs. Friday’s® Honey Butter Biscuit Flounder with the vibrant spices and savory flair of Trinidadian cuisine.

Menu Part


3 Each Honey Butter Biscuit Flounder (Item# 075722)
Spicy Flat Bread (Bara):
1.5 Cups Flour, All Purpose
1/4 Teaspoon Turmeric
1/2 Teaspoon Cumin
1 Teaspoon Yeast, Dry Active
1/4 Teaspoon Salt
1/4 Teaspoon White Pepper
2/3 Cup Water, Warm, More if Needed
1.5 Teaspoons Sugar
Curry Chickpeas:
3 Tablespoons Canola Oil
1 Tablespoon Curry Powder
1 Teaspoon Garlic, Minced
1/2 Each Onion, Small Dice
1/2 Teaspoon Nutmeg, Ground
1/2 Teaspoon Allspice, Ground
1 Teaspoon Smoked Paprika
1 Teaspoon Thyme, Fresh
1/2 Teaspoon Cumin
1 Can Chickpeas, Canned, Drained
1 Cup Chicken Broth
1/2 Teaspoon Cayenne Pepper
1/2 Each Scotch Bonnet Pepper
1 Each Scallion, Chopped
1 Tablespoon Parsley
To Taste Salt
To Taste Pepper


  1. Mix the dry ingredients for the Bara in a bowl, Add the water a little at a time, if sticky use oil on you hands. Knead for 2-3 minutes. Place dough in an oiled bowl and let rise to double the size. Punch the dough and divide into 6 pieces. Roll out the dough, if it is sticky add a small amount of oil. Place into 350°F oil and cook both sides. The dough will be puffy. Drain excess oil on paper towels.
  2. For the Chickpeas, sauté the garlic, onions, curry, nutmeg, allspice, paprika, thyme and cumin. Add the chickpeas, chicken broth, cayenne pepper, Scotch Bonnets, scallions, parsley and season with salt and pepper. Simmer till stew consistency.
  3. Prepare the Honey Butter Biscuit Flounder according to package instructions to an internal temperature of 165°F.
  4. Place the Bara down and add the chickpeas on top and then place the Honey Butter Biscuit Flounder on top and some fresh chopped parsley.

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