Roasted Red Pepper, Gruyere & Chive Biscuits

Roasted Red Pepper, Gruyere & Chive Biscuits

These biscuits are made to melt in your mouth. Butter + gruyere create a wondrous dairy duo for biscuit perfection. Recipe provided by chef & cookbook author Kate McMillan.


  • prep
  • cook
  • 14 servings

Ingredients

  • 2 1/4 cups all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 tsp salt

  • 12 Tbsp (1 1/2 sticks) Challenge Unsalted Butter, cut into small pieces and chilled.

  • 1 cup shredded gruyere cheese

  • 1/2 cup Lindsay Roasted Red Peppers, patted dry with a paper towel and chopped

  • 2 Tbsp chopped fresh chives

  • 1 cup buttermilk, chilled

  • 1 Tbsp butter, melted

  • Coarse or flakey salt


Cooking Directions

  1. Position a rack in the lower third of the oven. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Add the butter and, using 2 knives or your fingers, cut the butter into pieces the size of peas. Stir in the cheese, red peppers and chives.

  3. Make a well in the center of the flour and pour in the buttermilk. Combine just until moistened. Empty contents of the bowl onto a floured wooden board and knead 5-6 times, just until the dough comes together.

  4. Using your hands, press the dough into a 9-inch circle. Using a 2 1/2 inch round cookie cutter, cut as many rounds as you can. Gather the scraps, form into another mound and cut more bis-cuits.

  5. Transfer the biscuits to the prepared baking sheet, brush with melted butter and sprinkle with salt.

  6. Bake the biscuits until they are golden, 18-20 minutes. Cool slightly on the baking sheet and serve.

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