BISCUIT****Gruyere Biscuit Topping for Pot Pies

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14/08/16 - On Steak and Mushroom Pot Pie, VVG for both.

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  • 2

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • generous grind of fresh black pepper
  • 1/8 tsp garlic powder (optional)
  • 6 tablespoons milk or buttermilk
  • 1 tbsp olive oil or unsalted butter (melted)
  • 1/4 cup (30 grams) gruyere or smoked cheddar cheese (shredded)or Kraft Italiano 4 Cheese Blend Light

Preparation

Step 1

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and set aside.

Whisk together the dry ingredients in a mixing bowl, stir in the cheese. Make a well in the center of the dry ingredients and pour in the milk and oil or melted butter. Mix together to combine and spoon even amounts of dough on top of each of the ramekins.

Bake on a sheet pan in the preheated oven for 18 – 20 minutes, or until the biscuit topping is golden brown and cooked through.

Remove and brush lightly with a bit of salted butter and sprinkle with a pinch of Old Bay or fresh parsley and a sprinkle of Maldon salt, if desired. Allow to cool for 5 - 10 minutes before serving.

2 Servings

Calories 230.4
Total Fat 11.1 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 5.0 g
Cholesterol 13.8 mg
Sodium 137.3 mg
Potassium 83.6 mg
Total Carbohydrate 25.0 g
Dietary Fiber 3.0 g
Sugars 2.1 g
Protein 9.3 g

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