What to CookBakingSide DishesWildcard Winners

A Better Buckwheat Biscuit

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Is there any pairing more perfect than apples and cheese? The tart, crispness of the apple cuts through the sharpness of the cheese and, in that moment, all is right with the world.

Apple-Gruyère Buckwheat Biscuits
Apple-Gruyère Buckwheat Biscuits

In a move that may forever change the face of apples and cheese, shredded Gruyère—and all of its slightly salty, nutty goodness—gets folded into a buckwheat biscuit along with chopped apple. The Gruyère melts into folds of the dough, the apples soften into slightly caramelized bites, and brown sugar rounds it all out.

Advertisement
8af8fbae 2358 4b69 8af3 06b4a4b7a385  2016 0119 apple gruyere buckwheat biscuits bobbi lin 17243

Apple-Gruyère Buckwheat Biscuits

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o PieceOfLayerCake
28 Save
Makes 12 biscuits
  • 510 grams unbleached, all-purpose flour, plus more as needed
  • 170 grams buckwheat flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 50 grams brown sugar
  • 1 teaspoon kosher salt
  • 255 grams unsalted butter, cold, cubed
  • 1 1/2 cups buttermilk, cold
  • 3 cups coarsely grated Gruyère cheese, divided
  • 2 medium-sized apples (I like 'em crisp and tart), diced
  • 1 large egg
Go to Recipe

Have you ever made savory biscuits? Tell us in the comments below!

Tags: biscuits, apple and cheese, buckwheat