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.

Ingredients:

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)

Directions:

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.

Gruyere Grilled Cheese with Bacon, Mushroom, and Caramelized Onion Hash

This is my all time favorite grilled cheese sandwich.

Makes 2 sandwiches

Ingredients:

4 slices sourdough or french boule bread
6 oz. gruyere, sliced
6 slices applewood smoked bacon, cut into 1/2 inch pieces
8 oz. crimini mushrooms, diced
1 sweet yellow onion, diced
1 tbsp. thyme, chopped
Salt
Pepper
Butter

Directions:

Butter one side of each slice of bread. Set aside.

Put bacon in large skillet and heat over medium low. Cook the bacon until crispy, stirring occasionally, for 10-15 minutes. Remove bacon from pan using a slotted spoon, and put on a plate with a paper towel to drain. Make sure to reserve the bacon fat. Add onion to the pan. Cook until onion has caramelized, about 30 minutes. When onion has caramelized, add mushrooms and thyme to pan. Season to taste with salt and pepper. Cook until mushrooms release their liquid and are tender, about 5 minutes. Add bacon back to pan and stir to combine. Turn off heat and remove hash from pan.

Take two slices of bread and place butter side down. Put half of the sliced gruyere on the
two slices of the bread. Spoon equal amounts of the mixture onto both slices of bread. Top with the other half of the gruyere and the second slice of bread. Heat the skillet over medium low. Add sandwiches to pan. Cook until bread is crusty and golden brown and cheese has melted, about 5 minutes. Remove from pan, cut in half on a diagonal and serve.