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.
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.
Ingredients
| 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 |
| 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 |
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