The secret to the flakiest, fluffiest buttermilk biscuits is cold ingredients and a quick layering process. Once formed, our shaggy dough is swiftly quartered and stacked, creating unmistakable layers that lead to tall and flaky biscuits. In this savory recipe, nutty Gruyère cheese, dried minced onion, and spicy black pepper take biscuits to all-new heights.
Gruyère, Onion & Pepper 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
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Brush tops of dough with melted butter, and sprinkle with remaining ⅓ cup (38 grams) cheese.
- Bake until golden brown, 16 to 18 minutes. Serve hot.