Like any good southern boy, Brent knows his biscuits. He knows that his grandmother made the best in the world and that you weren’t allowed to say anything different. He knows that the perfect biscuit has to have those buttery, flakey layers. And he knows that a great biscuit is the perfect accompaniment to anything. Breakfast? Make a batch of these biscuits in the morning and enjoy the sweet-salty combination of a cheesy biscuit and our Beekman 1802 Midnight Jam. Dealing with a cold? These biscuits are perfect to dip into our Get Well Soon Soup. Enjoying some sun tea on the porch on a lazy summer afternoon? Serve these with a little clotted cream to make your afternoon tea just a little more special. Biscuits make everything better.  

Ingredients (Yields about a dozen biscuits)

  • 2 cups flour, all-purpose 
  • 2½ teaspoons baking powder 
  • ¼ teaspoon baking soda 
  • ½ teaspoon kosher salt 
  • 4 ounces (1 stick) butter, frozen  
  • ½ cup heavy cream 
  • ½ cup buttermilk 
  • ¾ cups shredded Gruyere cheese (or whatever hard cheese you like) 
  • 2 tablespoons grated Romano cheese 
  • ½ cup fresh thyme (and/or whatever herbs you like: rosemary, cilantro, parsley) 

Additional Information

  • Prep Time: 20m
  • Cook Time: 12m

Instructions

Preheat oven to 375˚ F.  

Combine first 4 ingredients in a medium mixing bowl. Grate frozen butter into dry mixture; combine with hands until it looks like coarse meal. Make a well in the center, and pour in buttermilk and cream, stirring until just combined.   

Transfer to a work surface dusted with flour, and roll dough to a 1-inch-thick rectangle. Sprinkle on ½ of the cheeses, and fold dough into thirds over each other. Roll out again to a 1-inch-thick rectangle.  

Reflour the surface and turn the dough a ¼ turn. Sprinkle remaining cheese on top of the dough, fold into thirds over each other, and roll to 1-inch-thick rectangle.   

Reflour the surface, turn dough a ¼ turn. Sprinkle fresh herbs over the dough, fold it into thirds over each other, and roll to a 1½-inch-thick rectangle. Cut into 12 squares.   

Place onto cookie sheet lined with parchment or coated with pan spray. Place them 2 inches apart for crunchy biscuits; for softer biscuits, place them touching each other. Bake for 10-12 minutes or until golden brown; turn halfway for even baking. Remove from oven and let rest for 5-10 minutes.

This recipe was created by our Neighbor Chef Adam Foti and our friend Tara Holmes photographed it at the Beekman 1802 Mercantile.

by Josh and Brent

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