These rosemary Gruyere biscuits would make the perfect accent to any Thanksgiving table and would willing sop up any and all gravy, juices, or sauces. Each Thanksgiving, we have a few dishes that remain the same as they are deep rooted in tradition. However, each year we also like to experiment with a few new dishes. The biscuits are one of those dishes. These particular biscuits combine one of my favorite cheeses and one of my favorite herbs to form a flavorful, flaky, cheesy biscuit. Read more after the jump for ingredients and recipe.
- 6 cups all-purpose flour
- 2 teaspoons baking powder
- 3 teaspoons salt- coarse salt
- 3 tablespoons sugar
- 3/4 cup unsalted chilled butter, cubed
- 1 1/2 cups heavy cream
- 1 cup grated Gruyere cheese
- 2 sprigs of rosemary, minced
- Heat the oven to 375 Fahrenheit.
- Sift flour into a large bowl. Whisk in baking powder, salt, and sugar.
- Add in cubed butter and using a pastry dough blender or a knife, cut in the butter until butter and flour form pea sized pieces. If necessary, use your hands to blend.
- Add cream and stir until dough forms. Mix in the Gruyere and rosemary.
- Transfer the dough to a lightly floured surface and roll it to 1/2" to 3/4" thickness.
- Using a biscuit cutter or an empty can, cut into rounds.
- Place rounds on a parchment or Silpat lined baking sheet. Sprinkle the tops lightly with a touch more course salt.
- Bake for approximately 25 minutes or until the tops are golden brown.