Back in December I made the most magnificent biscuits. After visiting the biscuit bender 6 months ago in the San Francisco Ferry Building I was on a quest to create biscuits as good as his or better. I believe I accomplished my task with these heavenly biscuits.
Since the end of last year when I hosted our annual food bloggerscookie exchange and lunch, I promised I would post my recipe for the biscuits I served. Finally that day has arrived. I know that Patti, Liren, Jean, Azmina, Lisa and Gina will be thrilled to be able to make these at home. Knowing these talented ladies, they will put a twist on the recipe and come up with a fun variation.
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For this week’s Friday Night Bites, I thought I would do something a bit different. I made the biscuits but in a petite version that could be served with your favorite cheeses. The biscuits were a nice change from the traditional crackers and cheese. You can certainly cut them out to yield a larger biscuit but I thought the petite version was fun as a appetizer.
Petite Sage and Gruyere Biscuits
2 Cup Flour
1 Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon Salt
12 Tablespoons Cold Butter
1 Cup Gruyere Cheese, grated
5 Tablespoons Fresh Sage, rough chop
6 Grinds Fresh Pepper
½ Cup Buttermilk
1 Large Egg + 1 Tablespoon Milk
Preheat oven to 400 degrees.
In a large bowl, mix together the flour, baking powder, baking soda and salt. Cut the cold butter into cubes and add to the dry mixture. Use your fingers and break up the butter into pea size pieces. Next add the grated cheese and chopped sage and mix gently.
In a small bowl, mix the buttermilk and egg together then add to the dry mixture and combine until incorporated. Lightly knead the dough together and be careful to not over mix.
Sprinkle flour on your work surface and press the dough together to form a square that is 9 inches by 9 inches. It should be about one inch thick. Next cut into six 1 ½ wide strips horizontal and turn to cut 6 1 ½ wide strips vertical, which should give you 24 petite biscuits.
Place onto a cookie sheet lined with parchement paper. Brush each biscuit with the egg wash and top with a few sprinkles of fleur de sel. Let chill in the refrigerator for 30 minutes prior to baking. Bake for 9 to 12 minutes or until lightly golden brown.