Herb Gruyere Biscuits
Elevate your biscuit game with these flaky, buttery Herb Gruyere Biscuits, a perfect blend of rich flavor and delicate texture. Featuring shredded Gruyere cheese paired with fresh parsley and chives, these biscuits strike the ideal balance between savory indulgence and herby freshness. The secret to their tender, airy texture lies in keeping the butter cold and handling the dough just enough to come together. Brushed with an egg wash for a beautifully golden finish, these easy-to-make biscuits are ready in just 30 minutes. Serve them warm as a sophisticated upgrade to any dinner, or pair them with soups, stews, or brunch spreads for a crowd-pleasing option that’s as versatile as it is delicious. Keywords: Herb Gruyere Biscuits, flaky biscuits, cheesy biscuits, homemade biscuits, savory biscuits recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Kosher salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 1 cup Gruyere cheese (shredded)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh chives (chopped)
- 0.75 cup Whole milk
- 1 item Egg (beaten, for egg wash)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, and salt. Whisk to evenly distribute the ingredients.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the shredded Gruyere cheese, chopped parsley, and chopped chives until evenly distributed.
Pour in the milk and stir until the dough just comes together. Avoid over-mixing, as this can make the biscuits tough.
Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together. Pat the dough out into a 1-inch-thick rectangle.
Use a 2.5-inch biscuit cutter or a round glass to cut out biscuits. Press straight down without twisting to ensure proper rise. Gather the scraps, re-roll, and cut until all the dough is used.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with the beaten egg for a golden finish.
Bake for 12–15 minutes, or until the biscuits are golden brown and puffed. Remove from the oven and let cool slightly before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.7 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1323 mg | 102% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
