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Black Pepper & Gruyere Biscuits
Vegetarian
8 Servings, 180 Calories/Serving
Plain dinner rolls again? Not this year! Step it up with these flaky biscuits, easily made from scratch in your own kitchen with black pepper, Gruyère cheese, buttermilk, and garlic-Parmesan butter.
Ingredients: 8 ounces biscuit mix, 2 teaspoons ground black pepper, ¼ cup shredded Gruyère, ½ cup buttermilk, 2 ounces garlic-Parmesan butter
Instructions
1
Get ready
- Preheat the oven to 400°F convection (425°F conventional).
- Line a baking sheet with parchment paper or lightly-greased aluminum foil.
- Lightly grease the bottom and sides of a ½-cup measuring cup.
2
Make the biscuit dough
- In a mixing bowl, combine the biscuit mix, Gruyère cheese, and half of the black pepper. For spicier biscuits, add more pepper as desired.
- Working quickly, break the garlic-Parmesan butter into small pieces and gently toss it with the biscuit mixture. Stir in the buttermilk just until the dough comes together. Do not overmix.
- Scoop the biscuit dough into the greased measuring cup until loosely filled almost to the top (do not pack it in), then turn out onto the prepared baking sheet. Repeat with the remaining dough, placing each scoop 2 inches apart.
- Place the baking sheet into the freezer for 10 min to chill. (This will help the dough rise, resulting in flakier biscuits.)
3
Bake the biscuits
- Remove the baking sheet from the freezer and place into the oven for 12 min, or until the biscuits have risen and are lightly browned. Carefully remove from the oven and set aside until ready to serve.
4
Serve
Transfer the black pepper and Gruyère biscuits to a serving platter.
Contains: Wheat, Milk, Eggs, Soybeans
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.