Herb-Gruyere Biscuits
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Recipe by Grace Parisi from Perfecting Biscuits, published in F&W magazine, November 2007 edition. The unbaked biscuits can be frozen: freeze biscuits in a single layer and transfer to resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time. The herb-and-cheese combination is infinitely variable - try cheddar and minced chives or chopped rosemary and Parmesan.;)
- Ready In:
- 40mins
- Yields:
- Units:
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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 leaf
- 1 cup shredded gruyere
- 8 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons melted unsalted butter
- 1 cup buttermilk, chilled
- flaky salt, such as Maldon, for sprinkling
directions
- Preheat the oven to 425°F 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 Gruyere.
- 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.
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RECIPE MADE WITH LOVE BY
@Manami
Contributor
@Manami
Contributor
"Recipe by Grace Parisi from Perfecting Biscuits, published in F&W magazine, November 2007 edition. The unbaked biscuits can be frozen: freeze biscuits in a single layer and transfer to resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time. The herb-and-cheese combination is infinitely variable - try cheddar and minced chives or chopped rosemary and Parmesan.;)"
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This is a fabulous recipe! It is made quickly, with ease and you can creatively adapt the flavors to compliment any meal. This is one of my go-to recipes for make ahead freezer biscuits. I will often make 2 recipes at a time varying the cheese and herbs. With a 2 1/2 inch cutter I can easily come away with approx 30 biscuits for a double recipe. When baking from frozen, I add about 5 extra minutes to the cooking time. Add this recipe to your collection, you won't be disappointed and you'll look like a star when you deliver hot, fresh baked biscuits to the table!Reply
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Recipe by Grace Parisi from Perfecting Biscuits, published in F&W magazine, November 2007 edition. The unbaked biscuits can be frozen: freeze biscuits in a single layer and transfer to resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time. The herb-and-cheese combination is infinitely variable - try cheddar and minced chives or chopped rosemary and Parmesan.;)
