Rosemary Gruyere Biscuits

Rosemary Gruyere Biscuits

Ingredients:

• 2 ¼ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (333g)

• 1 Tbsp baking powder

• 1 tsp kosher salt

• ½ cup unsalted butter, ice cold, cubed

• ¾ cup buttermilk, cold

• 1 large egg, cold

• 2 Tbsp fresh rosemary, finely chopped

• 1 cup Gruyere cheese, grated

• Egg wash

• Sprinkle of flaky salt

Yields 8 Biscuits

Prep Time: 30 minutes

Cook Time: 15-18 minutes

To make the dough, you will want to move on the faster side to maintain a chilled temperature. Pre-cube the butter and leave in the freezer until ready to use. In a large bowl or standing mixer, combine the gluten free flour, baking powder, and kosher salt until homogeneous. Add the ice-cold, cubed butter being cautious not to over-mix as it will warm the butter too quickly. When the butter appears the size of small peas, add the cold buttermilk immediately followed by the cold egg. Mix until the dough starts to come together. From here, add the rosemary and gruyere until combined, and then remove from the bowl. 

On a clean surface or between parchment paper sheets, begin rolling out the dough. Using a knife, cut directly in half, stack the dough, and roll again. Repeat this layering process four to five times. Place the dough in the freezer for 10-15 minutes while you preheat the oven to 450F.

Remove the chilled dough, and roll out until about 1-1.5” thick. Slice the dough into eight even pieces, and place them on a lined baking sheet. Beat an egg into a simple egg wash, and brush each biscuit before applying a final sprinkle of kosher or flaky salt. Bake at 450F for 15-18, until puffed and beautifully golden brown.

Allow them to cool, and enjoy at your Thanksgiving table or any occasion!