Gruyère Whole Wheat Biscuits with Herbs
Submitted by happyzhangbo
Gruyere whole wheat biscuits, flaky buttermilk biscuits laced with nutty Gruyere, fresh thyme, and marjoram. Cold butter and whole wheat pastry flour give them tender, savory layers with a wholesome edge.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
65 minThese are savory biscuits with a grown-up streak. Nutty, melty Gruyere and a duo of thyme and marjoram fold into a flaky buttermilk biscuit dough, turning a humble side into something you’ll want straight from the oven.
Whole wheat pastry flour is the smart choice here; it adds fiber and a faint nuttiness but stays tender, without the heaviness of standard whole wheat flour.
The flakiness comes from cold butter. You work the cubes into the flour just until they’re flattened bits, leaving the dough powdery, then bind it gently with buttermilk. Those butter pockets steam in the oven to create layers.
Two rules keep them light: don’t overmix, and chill the dough before baking so the butter stays cold and the biscuits rise tall.
Roll, cut, and bake until golden, then serve warm while the cheese is still soft.
Chef Tips
- Keep the butter cold and stop working it once it’s in flattened bits; warm butter means flat biscuits.
- Mix in the buttermilk just until the dough comes together, adding a few drops more if it stays dry.
- Chill the dough at least 30 minutes so the biscuits hold their shape and rise.
- Press the cutter straight down without twisting, so the layers can lift.
Variations
- Swap Gruyere for sharp cheddar or Parmesan.
- Use rosemary, chives, or sage in place of the thyme and marjoram.
- Brush the tops with buttermilk or egg wash for a glossier, browner crust.
Ingredients
Directions
In a large bowl, mix together the flour, baking powder, baking soda and salt in a large bowl.
Stir in the cold butter using your fingers to break up the chunks of butter into slightly flattened bits.
The dough will still be very powdery and should not come together yet.
Stir in the buttermilk, all the herbs and the cheese and mix gently with a wooden spoon just until all the ingredients are incorporated.
If you still have more dry flour in the bowl, add a few more drops of buttermilk until it forms into a dough and do not over mix.
Turn the dough out onto a lightly floured surface and knead it together with floured hands.
Flatten into a thick disk, wrap in plastic or wax papper and refrigerate for at least 30 minutes or up to several hours.
While the dough chills, preheat the oven to 425 degrees and line a baking sheet with parchment paper or baking mat.
Put the disk of dough on a lightly floured surface and roll out to ½- inch thick.
Use a floured 2 to 3-inch biscuit cutter to cut as many biscuits as possible, dipping the cutter into flour with each biscuit and arranging on the prepared baking sheet.
Collect the dough scraps, roll and finishing cutting out more biscuits.
Bake for 21 to 25 minutes, or until lightly browned.
Serve warm.
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