Herb-Gruyere Biscuits

By commercecook

You can use any combo of herbs and cheese. I used chives and gruyere instead of sage.

Ingredients

• 2 1/4 cup 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 Gruyere
• 1 1/2 sticks unsalted butter - 10 tablespoons cut into 1/2 inch cubes and chilled
• 2 tablespoons melted butter
• 1 cup buttermilk, chilled
• Flaky salt, such as Maldon for sprinkling

Preparation

Step 1

Preheat oven to 425 degrees and position a rack in the lower third of the oven. In a large shallow bowl, whisk flour, powder, soda and salt. Add the chilled butter and use a pasty blender or 2 knives to cut the butter into the flour until it is the size of peas. (I used a food processor) Add the herbs and cheese. 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 the biscuit rounds as closely as possible. Gather the scraps, then flatten the dough and stamp out more. Pat the remaining scraps into a biscuit.

Transfer the biscuits to a large baking sheet and brush the tops with melted butter. Lightly sprinkle biscuits with a few grans of salt. Chill for 10 minutes.

Bake the biscuits for 20 minutes of until golden.

Make Ahead:
The unbaked biscuits can be frozen in a single layer and transferred to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.