On a side note: bread always makes me nervous to make but this was fairly easy.
- 1 3/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 2 tsp dried minced onion
- 1 1/2 tsp granulated sugar
- 1 tsp garlic powder
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup cold unsalted butter, cut into 1/2 inch cubes, plus 3 Tbsp, divided
- 3 oz Gruyere cheese, shredded (3/4 cup)
- 1 cup whole buttermilk
- 1 garlic clove, minced
- 1 Tbsp finely chopped fresh parsley
- 1 egg, beaten with 1 tsp water
- flaky sea salt
Whisk together flour, baking powder, minced onion, sugar, garlic powder, salt, and baking soda in a large bowl. Add 1/2 cup of the cold cubed butter to flour mixture in bowl and toss together until coated. Using your hands, cut butter into flour mixture until pea-size and crumbly with no big chunks remaining, about 10 minutes. Add Gruyere, and toss to evenly combine. Place bowl in freezer, uncovered, for 30 minutes.
Remove bowl from freezer; add buttermilk, and stir together until a shaggy dough forms. Cover, and refrigerate for 30 minutes to hydrate the dough.
Line a large baking sheet with parchment paper. Once dough is done hydrating, preheat the oven to 425 degrees. Heat garlic and remaining 3 Tbsp butter in a small saucepan over low, stirring occasionally, until butter melts. Continue to cook, stirring often to infuse the butter with the garlic, 1-2 minutes more, being careful not to let garlic brown. Remove from heat, and stir in parsley.
With a spoon or a 2 oz scoop, drop 12 mounds of dough, evenly spaced, onto baking sheet. Place baking sheet, uncovered, in freezer for 5 minutes. Remove baking sheet from freezer. Brush biscuit tops with egg wash, and sprinkle with flaky sea salt. Bake in preheated oven until golden brown, about 20 minutes. Brush with garlic-herb butter, and serve.
Makes 12
Prep Time: 35 minutes
Total Time: 2 hours
Recipe from People magazine.
No comments:
Post a Comment