Authentic Suburban Gourmet: Petite Sage and Gruyere Biscuits

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Back in December I made the most magnificent biscuits.  After visiting the biscuit bender 6 months
ago in the San Francisco Ferry Building I was on a quest to create biscuits as
good as his or better.  I believe I
accomplished my task with these heavenly biscuits. 
Since the end of last year when I hosted our annual food bloggerscookie exchange and lunch, I promised I would post my recipe for the biscuits I
served.  Finally that day has
arrived.  I know that Patti, Liren, Jean,
Azmina, Lisa and Gina will be thrilled to be able to make these at home.  Knowing these talented ladies, they will put
a twist on the recipe and come up with a fun variation.

Click “Read More” below to continue

For this week’s Friday Night Bites, I thought I would do
something a bit different.  I made the
biscuits but in a petite version that could be served with your favorite
cheeses.  The biscuits were a nice change
from the traditional crackers and cheese. 
You can certainly cut them out to yield a larger biscuit but I thought
the petite version was fun as a appetizer.

Petite Sage and Gruyere Biscuits

2 Cup Flour

1 Tablespoon baking powder

½ teaspoon baking soda

1 teaspoon Salt

12 Tablespoons Cold Butter

1 Cup Gruyere Cheese, grated

5 Tablespoons Fresh Sage, rough chop

6 Grinds Fresh Pepper

½ Cup Buttermilk

1 Large Egg + 1 Tablespoon Milk

Preheat oven to 400 degrees.

In a large bowl, mix together the flour, baking powder,
baking soda and salt.  Cut the cold
butter into cubes and add to the dry mixture. 
Use your fingers and break up the butter into pea size pieces.  Next add the grated cheese and chopped sage
and mix gently.

In a small bowl, mix the buttermilk and egg together then
add to the dry mixture and combine until incorporated.  Lightly knead the dough together and be
careful to not over mix.

Sprinkle flour on your work surface and press the dough
together to form a square that is 9 inches by 9 inches. It should be about one
inch thick.  Next cut into six 1 ½ wide
strips horizontal and turn to cut 6 1 ½ wide strips vertical, which should give
you 24 petite biscuits.

Place onto a cookie sheet lined with parchment paper. Brush each biscuit with the egg wash and top with a few
sprinkles of fleur de sel.  Let chill in the refrigerator for 30 minutes prior to baking.  Bake for 9 to
12 minutes or until lightly golden brown.

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