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Gruyere and Black Pepper Olive Oil Biscuits by Jessie Sheehan

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

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.

gruyere and black pepper biscuits

 3 cups all-purpose flour
 1 cup cake flour
 4 tsp baking powder
 ¼ tsp baking soda
 1 tsp kosher salt
 1 ½ tsp freshly ground black pepper
 1 ½ cups grated gruyere cheese
 ¾ cup Colavita olive oil, mild
 1 ¼ cups heavy cream
For the egg wash:
 1 egg
 pinch of kosher salt
1

Line a baking sheet with parchment paper.

2

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.

3

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.

4

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.

5

Freeze the biscuits for at least 1 hour.

6

Preheat the oven to 425°F.

7

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.

8

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.

9

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.