There’s nothing quite like a savory biscuit. They are perfect in the morning aside eggs and a cup of tea or as a mid-day snack. Tarragon is a delicious anise-like herb that pairs perfectly with Gruyere for a super savory and satisfying treat. Try out these Gruyere Tarragon Biscuits and enjoy!
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, and salt.
- Add butter to the dry ingredients. Using your hands, mix the butter and dry ingredients, flattening butter so it distributes more evenly. The butter pieces should be pea-sized and the flour should look like a course meal. Add tarragon and gruyere cheese and lightly mix to incorporate.
- Make a well in the center of the dry ingredient and butter mixture. Pour 1 cup buttermilk into the well. With a spatula, fold in the wet ingredients, being careful not to over mix. If dough looks dry, gradually add remaining 1/2 cup of buttermilk until the dough comes together but is not too wet.
- Once dough is formed, pour onto a floured surface. Using a rolling pin, roll dough out until it is about 3/4 of an inch. Using a circular cookie cutter, punch out biscuits and then evenly place on prepared baking sheet. Place the tray in the refrigerator for 10 minutes, or until slightly chilled.
- Once chilled, evenly brush remaining buttermilk on top of the biscuits. Bake for 10-12 minutes, or until golden brown.
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 tablespoon fresh tarragon, chopped
- ¾ cup shredded gruyere cheese
- 1 1/2 cup low-fat buttermilk plus 1 tablespoon for topping