from ATK's The Savory Baker
3 C (15 oz) AP flour
2 TBL sugar
2 TBL minced fresh parsley
2 TBL minced fresh chives
4 tsp baking powder
1/2 tsp baking soda
1 TBL minced fresh sage + small sage leaf for each biscuit
3/4 tsp salt
16 TBL unsalted butter, frozen for 30 minutes
1 1/4 C buttermilk, chilled
4 oz (1 1/3 C) Gruyere cheese, shredded, room temp
Flake sea salt (oh, I missed this step)
Preheat oven to 400 degrees.
Mix all dry ingredients together and grate 14 TBL of the butter into the bowl (save 1TBL from each stick for later).
Add buttermilk and gently mix together. Dump onto floured surface and press into 7" square.
Roll into 12 x 9" rectangle (9" at bottom). Fold into thirds like an envelope (bottom to middle, top down to middle). Press dough.
Rotate dough clockwise 90 degrees. Add flour as needed. Repeat the step above. Then rotate and repeat again. And again,
So a total of four turns to laminate the dough.
Roll out to 12 x 9" rectangle, mark off 4" at bottom and 1/2" around remaining three sides. Press cheese into remaining areas, fold bottom up, fold top down and press dough to seal. Roll to 8.5" square. Place on cookie sheet and refrigerate for 30 minutes.
Melt remaining 2 TBL of butter.
On parchment lined cookie sheet, trim 1/4" from all four sides, resulting in 8x8" square. cut biscuits (9 or 16 or whatever you want), press sage leaf on and brush entire top with butter. Bake 22-25 minutes, rotating half way.
Transfer to wire rack, sprinkle with flake salt (totally missed this step) and cool 15 minutes before serving.
PS: I think this simpler version by Grace Parisi might be the way to go,
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3 C (15 oz) AP flour
2 TBL sugar
2 TBL minced fresh parsley
2 TBL minced fresh chives
4 tsp baking powder
1/2 tsp baking soda
1 TBL minced fresh sage + small sage leaf for each biscuit
3/4 tsp salt
16 TBL unsalted butter, frozen for 30 minutes
1 1/4 C buttermilk, chilled
4 oz (1 1/3 C) Gruyere cheese, shredded, room temp
Flake sea salt (oh, I missed this step)
Preheat oven to 400 degrees.
Mix all dry ingredients together and grate 14 TBL of the butter into the bowl (save 1TBL from each stick for later).
Add buttermilk and gently mix together. Dump onto floured surface and press into 7" square.
Roll into 12 x 9" rectangle (9" at bottom). Fold into thirds like an envelope (bottom to middle, top down to middle). Press dough.
Rotate dough clockwise 90 degrees. Add flour as needed. Repeat the step above. Then rotate and repeat again. And again,
So a total of four turns to laminate the dough.
Roll out to 12 x 9" rectangle, mark off 4" at bottom and 1/2" around remaining three sides. Press cheese into remaining areas, fold bottom up, fold top down and press dough to seal. Roll to 8.5" square. Place on cookie sheet and refrigerate for 30 minutes.
Melt remaining 2 TBL of butter.
On parchment lined cookie sheet, trim 1/4" from all four sides, resulting in 8x8" square. cut biscuits (9 or 16 or whatever you want), press sage leaf on and brush entire top with butter. Bake 22-25 minutes, rotating half way.
Transfer to wire rack, sprinkle with flake salt (totally missed this step) and cool 15 minutes before serving.
PS: I think this simpler version by Grace Parisi might be the way to go,
Herb-Gruyère Biscuits Recipe
The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan. More Breads and Biscui...
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