Thanksgiving Edition: Rosemary Gruyere Biscuits

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.


Ingredients

• 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

1. Heat the oven to 375 Fahrenheit.
2. Sift flour into a large bowl.  Whisk in baking powder, salt, and sugar.
3. 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.
4. Add cream and stir until dough forms.  Mix in the Gruyere and rosemary.  
5. Transfer the dough to a lightly floured surface and roll it to 1/2" to 3/4" thickness. 
6. Using a biscuit cutter or an empty can, cut into rounds.
7. Place rounds on a parchment or Silpat lined baking sheet.  Sprinkle the tops lightly with a touch more course salt.
8. Bake for approximately 25 minutes or until the tops are golden brown.
9. Enjoy!