Gruyère Biscuits with Bacon and Chives
These tender and flaky Gruyère Biscuits with Bacon and Chives are packed full of flavor with the addition of nutty Gruyère cheese, crispy bacon, and bright chives.
Servings: 9 Biscuits
Calories: 305kcal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 tablespoons unsalted butter very cold and cut into small cubes
- 1 cup Gruyère cheese shredded
- 3 strips bacon cooked and chopped
- ¼ cup chives chopped
- ¾ cup + 2 tablespoons buttermilk very cold
- 1 large egg whisked with 1 tbs water, for egg wash
Instructions
- Line a large baking sheet with parchment paper. Preheat oven to 450°F. In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt.
- Toss cold butter cubes into the dry ingredients and, using a pastry cutter or your fingers, squeeze, pinch, and mix in the cold butter until you have a mixture of flat pieces and crumbly pea sized bits of butter mixed into the flour.
- Food processor instructions: Place cubed butter in the freezer for 10-15 minutes while you get all your other ingredients together. Measure all of your dry ingredients into the bowl of your food processor. Pulse a few times to mix.Add chilled butter to the dry ingredients and pulse 5 to 6 times, or until most of the butter is in pea sized, or smaller, pieces. Pour into a mixing bowl and proceed with the rest of the instructions.
- Add Gruyère cheese, chopped bacon, and chopped chives to your flour/butter mixture and toss to distribute evenly.
- Make a well in the center of the mixture and add the cold buttermilk. Using a danish dough whisk, or a large silicone spatula, mix the wet and dry ingredients together until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.
- Dump the butter/dry ingredient mix out onto a lightly floured surface. Using your hands, gently press everything together into a rough square.
- With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Smush it all down into a square again. Repeat this cutting and stacking procedure 2 more times, for a total of 3. Pat or roll the dough into a rectangle at least ½ inch thick.
- Using your bench scraper or a knife, cut into square biscuits and place on a parchment paper lined sheet pan. Place in the freezer for 10-15 minutes before baking.
- Remove biscuits from the freezer and brush the tops with an egg wash made of one egg whisked with one tablespoon of water. Sprinkle with flaky salt, if desired.
- Bake in a 450° oven for 15-18 minutes, or until golden brown. Eat warm.
Notes
- To ensure that all of your square biscuits rise evenly, use a sharp knife to remove ¼ inch from all sides to open up the layers. You can bake those scraps on the edges of the sheet pan. Chef’s treat!
- For round biscuits: Using a biscuit or cookie cutter, cut out your biscuits. Do not twist the cutter when cutting them out! That would seal the edges of the biscuits, keeping them from fully rising. Just press straight down and lift straight up. Gather your scraps as you go and gently re-stack them together, press out to ½ inch, and cut as many biscuits as you can. Place cut biscuits on a parchment paper lined sheet pan and place in the freezer for 10-15 minutes before baking.
Nutrition
Calories: 305kcal | Carbohydrates: 24g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 613mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 2mg