I have a sneaking suspicion that I would’ve fared well as a Southerner. My need for warmer climes and proper manners, as well as my unabashed affection for all things butter, should send me packing to an al fresco kitchen in Georgia, fixing pies with the best of them.
My Thanksgiving was a wonderful one, replete with a warm, welcoming family and a dining room table teeming with food. A brined turkey, plates of spicy sweet potato and citrus cranberry sauce, and flaky hot biscuits straight from the oven, had me lying on the floor, wondering how it was possible for me to consume so much food within an hour.
I told my sweet friend, Elizabeth, that I simply had to have her recipe for the best biscuits I’d ever set eyes on. She quickly directed me to this easy-breezy Food & Wine recipe for herb-gruyère biscuits. I promise you the recipe is unbelievably simple, and I replaced the herbs below with 1 1/2 teaspoons of dried rosemary, and it was EPIC.
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon chopped thyme leaves
1/2 teaspoon finely chopped sage leaves
1 cup shredded Gruyère
1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
1 cup buttermilk, chilled
flaky salt, such as Maldon, for sprinkling
Preheat the oven to 425° 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 Gruyère. 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.