Garlic Scape and Gruyere Biscuits
Yields 14 biscuits
Adapted from Williams-Sonoma
-2 cups all purpose flour
-1 tablespoon baking powder
-1/2 teaspoon sea salt
-1/2 teaspoon freshly ground black pepper
-8 tablespoons cold unsalted butter, cut into pieces
-1 1/4 cups shredded Gruyere cheese
-1/4 cup chopped garlic scapes
-3/4 cup buttermilk
-2 tablespoons melted butter
Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and garlic scapes. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps.
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.