Herb-Gruyère Biscuits
- Recipe by Grace Parisi
The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan.
- Fast
- Make-Ahead
- Vegetarian
Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon chopped thyme leaves
- 1/2 teaspoon finely chopped sage leaves
- 1 cup shredded Gruyère
- 1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
- 1 cup buttermilk, chilled
- flaky salt, such as Maldon, for sprinkling
Directions
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the chopped thyme and sage, and the Gruyère. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
- Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
- Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
- Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
Make Ahead
-
The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.
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User Reviews

(Average Rating)
These were very tasty! And you can easily experiment with the herbs and substitute what you have on hand or what you prefer. (Note thatbaked biscuits don't keep well even a day later).
Posted by: dbcommerce on January 24, 2008
Terrible. If you're looking for a biscuit recipe - look elsewhere! This recipe calls for 1&1/2 sticks of butter. This is WAY too much fat for the dough. The butter plus the fat in the cheese prevents the dough from rising. If you intend to make them anyway be sure to serve with a side of angioplasty.
Posted by: yurtkuran on January 1, 2008
- From Perfecting Biscuits
- Published November 2007
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