Herb Gruyere Biscuits

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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.;)

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Steps

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Preheat the oven to 425f and position a rack in the lower third of the oven.

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In a large shallow bowl , whisk the flour , baking powder , baking soda and fine salt.

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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.

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Add the chopped thyme and sage , and the gruyere.

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Stir in the buttermilk just until the dough is moistened.

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Lightly dust a work surface with flour.

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Turn the dough out onto the surface and knead 2 or 3 times , just until it comes together.

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Pat the dough into a 1 / 2-inch-thick disk.

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Using a floured 2 1 / 4-inch round cookie cutter , stamp out biscuit rounds as closely together as possible.

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Gather the scraps and knead them together 2 or 3 times , then flatten the dough and stamp out more biscuit rounds.

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Pat the remaining scraps together and gently press them into a biscuit.

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Transfer the biscuits to a large baking sheet and brush the tops with the melted butter.

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Lightly sprinkle the biscuits w.

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Ingredients

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all-purpose flour, baking powder, baking soda, salt, thyme leaves, sage leaf, gruyere, unsalted butter, buttermilk