A Better Buckwheat Biscuit

January 25, 2016

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.

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