Savory Gruyère and Chive Biscuits

You can never have too many biscuit recipes. These Gruyere and Chive Biscuits are a super savory twist on my classic buttermilk biscuit. Buttery, cheesy, full of fresh herbs, they are perfect for a breakfast sandwich, brunch spread, or as a side at dinner. I also love to serve these alongside the turkey on Thanksgiving!

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These tender and flaky Gruyère Biscuits with Chives are packed full of flavor with the addition of nutty Gruyère cheese and fresh chives. Starting with the base of my buttermilk biscuits these have all the flavor I'm looking for, all wrapped up in my signature flaky layers.

I love to add mix-ins to my biscuit recipes, as in my Ham and Swiss and Cacio e Pepe Biscuit versions, kind of like a savory scone. Unlike British scones, American biscuits usually use buttermilk, which not only tenderizes these biscuits, but adds to their magnificent flavor!

In This Post You'll Learn

• What to pair these biscuits with for the ultimate brunch spread ro side dish.
• How to make tall, flaky biscuits using my cut and stack method.
• Ways to add cold butter for perfect layers.
• Easy swaps to make this recipe work in your kitchen.
• Common biscuit mistakes and how to avoid them.

Why you'll love this recipe

• Big Flavor - Gruyere and chives add richness and big flavor to every bite.
• Flaky Layers - The cut and stack method gives that signature bakery-style height.
• Quick and Simple - Mix and bake in about half an hour.
• Make It Your Own - Add bacon, herbs, or spices to switch things up.
• Brunch Ready - These pair perfectly with eggs and coffee with soups and stews. They're also the perfect quick bread for your Thanksgiving dinner or Holiday table!

Ingredients & Substitutions

The photo below shows what you'll need to make these biscuits. Here are a few ways you can make substitutions if needed:

• Flour - Stick with all-purpose for a tender crumb. Half all-purpose and half cake flour will work for an even more tender biscuit.
• Butter - Cold grated butter gives the best layers, but cold cubed works too. The goal is cold butter all the way, but don't get caught up in thinking you have to freeze your butter. We are going to place these biscuits back into the freezer to chill while the oven preheat, so we're not too worried about it.
• Gruyere Cheese - Swap with sharp cheddar, Swiss, or Emmental cheese. Adjust the salt if your cheese is extra salty.
• Chives - Green onions or scallions can stand in. For dried chives, use half as much and add it to your buttermilk about 5 minutes before mixing into your dry ingredients.
• Buttermilk - If you don't have any, you can use kefir or sour cream or yogurt that has been thinned with a little bit of milk. You can also use milk in place of buttermilk, but you will probably need to start with ¾ cup, and then see if you need more.

See recipe card below for a full list of ingredients and measurements.

Variations

Biscuits are a culinary playground and can be customized to whatever inspiration or ingredients you have:

• Bacon and Gruyere Biscuits - Add 4 ounces of cooked, chopped bacon for a smoky variation.
• Herb Garden Biscuits - Swap the chives for 2 tablespoons each of chopped thyme and rosemary.
• Spicy Cheddar Biscuits - Use cheddar instead of Gruyere and add a pinch of cayenne or smoked paprika.
• Mini Brunch Sliders - Cut smaller rounds and use for breakfast sandwiches or sliders.
• Drop Biscuits - Add a couple more tablespoons of buttermilk for a dough that can be scooped in mounds and baked up fluffy and cheesey.
• Breakfast Biscuit Base - Gently knead your dough a few times before doing the cut and stack technique. This helps build strength to allow you to split and fill your biscuits with scrambled eggs, ham, or creamy ricotta eggs for a next-level brunch sandwich.

Quick Recipe Video

Step-by-Step Instructions

The instructions are the same as for all my biscuit recipes - simple, straightforward, and fun! Your biscuit skills will improve every time you make these, and I even include food processor instructions, so I guess you're gonna be a biscuit person now!

• Step 1: Line a baking sheet with parchment paper.

Step 1: In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Grate cold butter right into the dry ingredients or use cubed butter.

Step 1: Use your fingers, or a pastry cutter to rub the butter into the dry ingredients. You can also pulse the butter into the flour in a food processor, using about 5 to 6 pulses. You should end up with small pieces of butter, no larger than the size of a pea, and a lot of smaller pieces and flat pieces.

Step 1: Add your fresh chopped chives and a toss in the dry ingredients.

Step 1: Stir in the shredded Gruyere until evenly distributed.

Step 1: Pour in the cold buttermilk and stir just until the dough comes together. It should look shaggy and soft, not overmixed.

Step 1: Dump the dough onto a lightly floured counter. Gather into a rough square, about ½ inch tall and use a bench scraper or knife into cut into four pieces. Stack them on top of each other and press back down. Repeat two more times.

Step 1: Roll out to about ½ to ¾ inch thick, then cut into biscuits with a biscuit cutter or sharp knife. Place on your baking sheet. Press together any scraps and cut as many biscuits as you can and place into the freezer (or fridge) to chill while you preheat your oven to 425°F.

Step 1: Brush the tops with egg wash and sprinkle a little extra Gruyere on top. Bake for 14 to 18 minutes, until tall, golden, and they smell irresistible.

Finish and serve: Let cool on the sheet pan for a couple of minutes, then serve warm with butter, honey, or your favorite accompaniments.

Common Biscuit Mistakes (and How to Fix Them)

• Butter Got Too Warm If the butter melts before baking, biscuits will spread instead of rise. Start with cold ingredients and chill your biscuits before baking to get the best results.
• Overmixed Dough Too much mixing develops gluten and makes biscuits tough. Stop as soon as the dough comes together and use my cut and stack technique to bring the dough together and build layers.
• Flour Bomb Adding too much flour while rolling will dry the dough. Use just enough to prevent sticking to your hand and your counter. I use a flour duster to add just a light amount when needed.
• Twisting the Cutter Twisting seals the biscuit edges and prevents a tall rise. Press straight down and lift straight up. If you don't have a biscuit cutter, use a sharp knife and make square biscuits.
• Wrong Baking Temperature Too low of a temperature makes biscuits spread instead of lift. Always bake biscuits at 425°F to 450°F for the best pop.

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