Herb Gruyere Biscuits Food

HERB BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
• Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
• Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

HERB-GRUYERE BISCUITS

Steps:

• Preheat the oven to 425°F and position a rack in the lower third of the oven.
• In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt.
• 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.
• Add the chopped thyme and sage, and the Gruyere.
• Stir in the buttermilk just until the dough is moistened.
• Lightly dust a work surface with flour.
• Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together.
• Pat the dough into a 1/2-inch-thick disk.
• Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible.
• Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds.
• Pat the remaining scraps together and gently press them into a biscuit.
• Transfer the biscuits to a large baking sheet and brush the tops with the melted butter.
• Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
• Bake the biscuits for 20 minutes, or until golden.
• Let the biscuits cool slightly on the baking sheet before serving.

THYME AND GRUYERE SAVORY COOKIES

Steps:

• Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
• For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
• Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
• Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
• Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.

RUSTIC GARDEN HERB BISCUITS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.