Gruyère, Onion & Pepper Biscuits
Makes 16 biscuits
  • 4 cups (500 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1½ tablespoons (22.5 grams) baking powder
  • 4 teaspoons (12 grams) kosher salt
  • 1 tablespoon (8 grams) dried minced onion
  • 1½ teaspoons (3 grams) ground black pepper
  • ¼ teaspoon (1.25 grams) baking soda
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1⅓ cups (151 grams) shredded Gruyère cheese, divided
  • 1½ cups (360 grams) cold whole buttermilk
  • 1 tablespoon (14 grams) unsalted butter, melted
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, onion, pepper, and baking soda. Add cold butter, and toss to coat. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly and butter is pea-size. Stir in 1 cup (113 grams) cheese. Add cold buttermilk, and stir with a fork until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface, and pat into a 9-inch square (about 1 inch thick). (Dough will be crumbly.) Using a bench scraper, cut dough in quarters. Stack quarters, and pat or roll into a 9-inch square. Repeat procedure twice. Using a knife or bench scraper dipped in flour, cut dough into 16 (2¼-inch) squares. Place at least ½ inch apart on prepared pan. Freeze for 15 minutes.
  4. Brush tops of dough with melted butter, and sprinkle with remaining ⅓ cup (38 grams) cheese.
  5. Bake until golden brown, 16 to 18 minutes. Serve hot.
Recipe by Bake from Scratch at