Imagine biting into a warm, flaky biscuit that’s bursting with the rich, nutty flavor of Gruyere cheese and a delightful kick of black pepper. These Gruyere and Black Pepper Angel Biscuits are not just your average Southern treat; they’re a culinary experience that will elevate your breakfast or brunch to gourmet status! With just a handful of simple ingredients and a quick prep time, you can impress your family and friends with these irresistible biscuits that are perfect for any occasion. Ready to take your baking skills to the next level? Let’s dive into this mouthwatering recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup shredded Gruyere cheese
- 3/4 cup buttermilk
Instructions
- Prepare your workspace by preheating the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it with butter.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freshly ground black pepper until thoroughly combined.
- Add the chilled, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Fold in the shredded Gruyere cheese, ensuring it is evenly distributed throughout the flour and butter mixture.
- Create a well in the center of the mixture and pour in the cold buttermilk. Gently stir with a fork or wooden spoon until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself 3-4 times to create layers, which will help create flaky biscuits.
- Using a
- 5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet, ensuring they are almost touching for soft sides.
- Optional: Brush the tops of the biscuits with a little extra buttermilk for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are crisp.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm, optionally with additional freshly ground black pepper or a pat of butter.
Tips
- Chill Your Ingredients: For the flakiest biscuits, make sure your butter is very cold. You can even chill the flour for a few minutes before starting to enhance the texture.
- Don’t Overmix: When combining the buttermilk with the dry ingredients, mix just until the dough comes together. Overmixing can lead to dense biscuits.
- Layering for Flakiness: The folding technique is key! By folding the dough several times, you create layers that will result in beautifully flaky biscuits.
- Use Freshly Ground Black Pepper: For the best flavor, use freshly ground black pepper rather than pre-ground. It adds a wonderful aroma and a more pronounced taste.
- Keep the Biscuits Close: When placing the biscuits on the baking sheet, ensure they are almost touching. This helps them rise and stay soft on the sides while developing a nice crust on top.
- Experiment with Cheese: While Gruyere adds a fantastic flavor, feel free to mix in other cheeses like cheddar or gouda for a unique twist.
- Serve Warm: These biscuits are best served warm, so try to enjoy them fresh out of the oven. A little butter or extra pepper on top makes them even more delightful!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 8g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 45mg
