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A Better Buckwheat Biscuit

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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.

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Apple-Gruyère Buckwheat Biscuits

Apple-Gruyère Buckwheat Biscuits

PieceOfLayerCake PieceOfLayerCake
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
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Tags: Side, Bake, Wildcard Winners