Gruyere and Black Pepper Olive Oil Biscuits by Jessie Sheehan
Gruyere and Black Pepper Olive Oil Biscuits by Jessie Sheehan
Peppery, cheesy and of course easy-peasy, these Gruyere and Black Pepper Biscuits are made with our own olive oil and will be your go-to for a savory dinner biscuit.
Ingredients
Directions
Line a baking sheet with parchment paper.
In a large mixing bowl, whisk the flours, baking powder, baking soda, salt, pepper and cheese. Add the oil and gently stir with a wooden spoon. Add the cream and stir again, until a shaggy dough forms.
Turn the dough out onto a lightly floured work surface and knead it a few times until it is no longer crumbly and the dry and moist bits are fully integrated. Gently pat or roll the dough into a rectangle at least 11⁄2-inches thick to ensure a tall biscuit.
Using a 2-inch biscuit cutter dipped in flour, begin cutting out biscuits from the dough rectangle and space them evenly on the prepared pan.
Freeze the biscuits for at least 1 hour.
Preheat the oven to 425°F.
To make the egg wash, combine the egg and salt and brush the wash on the tops of the frozen biscuits. Bake for 5 minutes, decrease the heat to 400°F and bake for about 25-30 minutes more, rotating the pan halfway through baking.
The biscuits are ready when they are golden brown on top and lightly browned on the bottom. Let the biscuits sit a minute or two in the pan until they are easy to handle.
Biscuits are best eaten warm from the oven, but can be stored, in an airtight container on the counter for up to 3 days. To reheat, wrap them in aluminum foil and warm in a 350°F oven for 15 to 20 minutes.
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Ingredients
Directions
Line a baking sheet with parchment paper.
In a large mixing bowl, whisk the flours, baking powder, baking soda, salt, pepper and cheese. Add the oil and gently stir with a wooden spoon. Add the cream and stir again, until a shaggy dough forms.
Turn the dough out onto a lightly floured work surface and knead it a few times until it is no longer crumbly and the dry and moist bits are fully integrated. Gently pat or roll the dough into a rectangle at least 11⁄2-inches thick to ensure a tall biscuit.
Using a 2-inch biscuit cutter dipped in flour, begin cutting out biscuits from the dough rectangle and space them evenly on the prepared pan.
Freeze the biscuits for at least 1 hour.
Preheat the oven to 425°F.
To make the egg wash, combine the egg and salt and brush the wash on the tops of the frozen biscuits. Bake for 5 minutes, decrease the heat to 400°F and bake for about 25-30 minutes more, rotating the pan halfway through baking.
The biscuits are ready when they are golden brown on top and lightly browned on the bottom. Let the biscuits sit a minute or two in the pan until they are easy to handle.
Biscuits are best eaten warm from the oven, but can be stored, in an airtight container on the counter for up to 3 days. To reheat, wrap them in aluminum foil and warm in a 350°F oven for 15 to 20 minutes.
