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Category: Bread
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp chopped thyme leaves
1/2 teas tsp poon finely chopped sage leaves
1 cup shredded Gruyère
1 1/2 sticks unsalted butter—10 tbsp cut into 1/2-inch cubes and chilled, 2 tbsp melted
1 cup buttermilk, chilled
Flaky salt, such as Maldon, for sprinkling
Preheat the oven to 42° 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.
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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HERB-GRUYERE BISCUITS
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Category: Bread
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp chopped thyme leaves
1/2 teas tsp poon finely chopped sage leaves
1 cup shredded Gruyère
1 1/2 sticks unsalted butter—10 tbsp cut into 1/2-inch cubes and chilled, 2 tbsp melted
1 cup buttermilk, chilled
Flaky salt, such as Maldon, for sprinkling
Preheat the oven to 42° 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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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