Petite Sage and Gruyere Biscuits

By Trix

Ingredients

• 2 Cup Flour
• 1 Tablespoon baking powder
• 1/2 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
• 1/2 Cup Buttermilk
• 1 Large Egg
• Egg Wash
• 1 Large Egg + 1 Tablespoon Milk

Details

Adapted from urbansuburban.com

Preparation

Step 1

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. Bake for 9 to 12 minutes or until lightly golden brown.