Sunday, February 8, 2015

Gruyere Scone Biscuits

These are inspired by the gruyere scones at one of my favorite bakeries in Atlanta, Alon's. Alon's only makes these on the weekends, and they are fantastic. However, they not infrequently run out, so I decided to try to make my own. My take on the gruyere scone is a hybrid scone/biscuit. They are light, flakey, and deliciously savory.


2.5 cups all purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup (1 stick) cold butter, cut into slices
2 eggs
2/3 cup + 2 tbsp. buttermilk
1.5 cups gruyere, finely grated
1/4 cup parmesan, finely grated
1/4 cup aged gouda, finely grated (optional)
1-2 tbsp. poppy seeds
Sea salt (preferably Maldon)


Preheat oven to 400˚. Combine flour, sugar, baking powder, and salt in stand mixer fitted with paddle attachment. Add butter and mix until butter is the size of peas. Lightly whisk together the eggs and buttermilk. Add to the mixer and mix on low until just combined. Add cheeses and stir until just mixed. Turn dough out onto floured surface. Knead dough a few times until everything is combined. Roll with a rolling pin until the dough is 3/4 inch thick. Cut using a 2 inch biscuit cutter or round glass. Place onto parchment lined baking sheet. Lightly brush with buttermilk and sprinkle tops with sea salt and poppy seeds. Bake 20-25 minutes, or until golden brown.

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