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Gruyere Tarragon Biscuits

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Person Icon for Serving Size 24 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

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...


  • 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

Nutrition Facts


101 cals


5 g

Saturated Fat

3 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


11 g


1 g


1 g


3 g


101 mg


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Once chilled, evenly brush remaining buttermilk on top of the biscuits. Bake for 10-12 minutes, or until golden brown.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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