HERB-GRUYERE BISCUITS
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.;)
Provided by Manami
Categories Breads
Time 40m
Yield 10-12 biscuits
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 259.1, Fat 15.5, SaturatedFat 9.5, Cholesterol 43.4, Sodium 432.2, Carbohydrate 22.9, Fiber 0.8, Sugar 1.3, Protein 7.1
BREAKFAST-SAUSAGE-AND-GRUYERE DROP BISCUITS
With their craggy exteriors and cakey middles, these savory buttermilk biscuits are the breakfast equivalent of a warm hug. And because they are scooped straight from the mixing bowl onto a baking sheet-no shaping or cutting required-you can whip them up while still half asleep. For an equally savory vegetarian biscuit, check out these Feta-and-Dill Drop Biscuits.
Provided by Sarah Carey
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment, then crumble sausage onto it. Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have 3/4 cup).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cooked sausage and cheese.
- Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto same baking sheet, leaving about 2 inches between them.
- Brush tops with buttermilk and sprinkle with thyme sprigs. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.
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