Scott's Shallot and Gruyere Biscuits

Whisk first five ingredients together in a large bowl, or stir together in the bowl of a stand mixer fit with the paddle.

Stir in cheese, chives, and shallots.

Add butter and work in by hand or on low speed if using a mixer, until pea-sized lumps remain.

Pour in most of the cream and mix briefly, adding all of the cream if the dough seems very dry and crumbly.

Add enough cream to form a stiff but cohesive dough.

Turn out onto a lightly floured surface, flatten, fold over, and flatten again to ½".

Cut with 1“ cutters and arrange at least 1” apart on a baking sheet lined with parchment paper.

Scraps may be re-rolled twice to yield more biscuits.

Bake at 400F for 12-15 minutes or until nicely browned.

Serve warm