Herb Gruyere Biscuits Recipes
RUSTIC GARDEN HERB BISCUITS
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. -Michelle Gauer, Spicer, Minnesota
Provided by Taste of Home
Time 50m
Yield 12 biscuits (1/4 cup rosemary butter).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.
Nutrition Facts : Calories 377 calories, Fat 22g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 599mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
HERB BISCUITS
This is a great recipe for showers, luncheons, or other parties. It can be easily doubled or tripled.
Provided by BRENDATX
Categories Bread Quick Bread Recipes Biscuits
Time 22m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl, blend melted butter with the dried parsley, dill weed, and onion flakes.
- Cut buttermilk biscuits into quarters. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour remaining butter over biscuits.
- Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 18.4 g, Cholesterol 30.9 mg, Fat 17.2 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 8.8 g, Sodium 502.1 mg, Sugar 3.1 g
HERB-GRUYERE BISCUITS
Recipe by Grace Parisi from Perfecting Biscuits, published in F&W magazine, November 2007 edition. The unbaked biscuits can be frozen: freeze biscuits in a single layer and transfer to resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time. The herb-and-cheese combination is infinitely variable - try cheddar and minced chives or chopped rosemary and Parmesan.;)
Provided by Manami
Categories Breads
Time 40m
Yield 10-12 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F and position a rack in the lower third of the oven.
- In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt.
- Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas.
- Add the chopped thyme and sage, and the Gruyere.
- Stir in the buttermilk just until the dough is moistened.
- Lightly dust a work surface with flour.
- Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together.
- Pat the dough into a 1/2-inch-thick disk.
- Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible.
- Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds.
- Pat the remaining scraps together and gently press them into a biscuit.
- Transfer the biscuits to a large baking sheet and brush the tops with the melted butter.
- Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
- Bake the biscuits for 20 minutes, or until golden.
- Let the biscuits cool slightly on the baking sheet before serving.
Nutrition Facts : Calories 259.1, Fat 15.5, SaturatedFat 9.5, Cholesterol 43.4, Sodium 432.2, Carbohydrate 22.9, Fiber 0.8, Sugar 1.3, Protein 7.1
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