Ingredients Jump to Instructions ↓

  1. 16 oz. All purpose flour (3 c. + 3 Tbsp)

  2. 1 Tbsp 2 tsp Baking Powder

  3. 1Tbsp Granulated Sugar

  4. 1 tsp Freshly Ground Black Pepper

  5. 2 1/2 tsp Kosher Salt

  6. 3 oz. Gruyere Cheese, grated (scant 1c.)

  7. 3 Tbsp Finely Minced Chives

  8. 1/4 c. Finely Minced Shallot (one large)

  9. 4 oz. (1 stick) Cold Unsalted Butter , in

  10. 1/2" cubes

  11. 1- 1/2 c. Cold Heavy Whipping Cream

Instructions Jump to Ingredients ↑

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

  2. Stir in cheese, chives, and shallots.

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

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

  5. Add enough cream to form a stiff but cohesive dough.

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

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

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

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

  10. Serve warm


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