Apple-Gruyère Buckwheat Biscuits

September 28, 2015
2 Ratings
Photo by Bobbi Lin
  • Makes 12 biscuits
Author Notes

These little guys are a little scone-ish and a little biscuit-ish, but a whole lot of delicious. Apples and cheese have had an affinity for each other throughout history and are a common pairing on many a "plat du fromage." Most semi-soft to semi-hard cheeses would work as a substitute as would many firm-fleshed fruits (pears and blue cheese anyone?). I was looking to bump up the heartiness of this recipe, so I cut in a bit of lovely, nutty buckwheat flour. If you so wish, rye, oat, whole wheat, or barley flour work as substitutes for the buckwheat, just don't mess with the 510 to 170 gram ratio.

So, break out the rosé, plate up these biscuits and be the classiest dude/broad at the pot-luck. As a note, all have a similar way of coming together—I find it's just best to use the way you're comfortable with. However, this is my method. —PieceOfLayerCake

What You'll Need
  • 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
  1. Preheat the oven to 400° F. Line a sheet pan with parchment paper.
  2. Combine the flours, baking powder, baking soda, sugar, and salt in a large bowl. Scatter in the cold butter and, using your fingertips, quickly break up the butter into pieces approximately the size of blueberries. Pick up handfuls of the mixture and briskly rub between your palms. I do this to create a variety of textures in the butter, from pea-sized lumps, to small leafs. Pour in the cold buttermilk and, using a spatula or your hand, fold together until just mixed together.
  3. Lightly flour a work surface and scrape the dough out, it should be quite crumbly. Quickly gather the pieces together and pat it out to a rough square, 3/4-inch thick. Scatter the apples and 2 cups of the cheese out onto the square, lightly pressing to adhere. Starting with the far edge, begin rolling up the square towards you (it doesn't have to be anywhere near perfect, just try to keep the apples and cheese inside). Press the log out to a 1-inch thick rectangle. Using a sharp knife or bench scraper, cut the log in thirds, then cut those portions in half. Cut the remaining squares on the diagonal into triangles. Place each triangle on the sheet pan, with at least an 1 inch in between each.
  4. Beat the egg with a splash of water or buttermilk and beat lightly with a fork. Brush the tops of each biscuit (just the tops, not the sides) with the egg wash and then sprinkle on the remaining 1 cup cheese. Bake the scones for 20 to 25 minutes, or until the tops are golden and they give just slightly when you gently squeeze them. Transfer them to a wire rack and serve warm.
Contest Entries

See what other Food52ers are saying.

  • marsiamarsia
  • PieceOfLayerCake
  • Kace Schwarm
    Kace Schwarm
  • jjr

7 Reviews

marsiamarsia December 5, 2016
Many thanks, PieceOfLayerCake, for your very helpful answer. I do appreciate your taking the time. My current scale is an antique (it still works though!) that measures in ounces and pounds. I'll be on the lookout for a scale that measures in grams!
marsiamarsia November 22, 2016
Dear PieceOfLayerCake: I'm sorry to be so dense, but please understand that math was my worst subject throughout school. Can you recommend a website or book that has a chart converting grams to cups (volume for flours, for instance)? I have absolutely NO idea how many cups 150 grams of AP flour is, even though I looked at, which made no sense to me whatsoever. Can you recommend a plain, logical English conversion chart for cooking? I'd just love to make this very tempting recipe of yours!
marsiamarsia November 22, 2016
Oops! I should've said, ". . .how many cups 150 grams of AP flour ARE [not IS]." Sorry.

PieceOfLayerCake November 23, 2016
Generally...I just recommend one go out and get a reasonably priced scale. If you want to bake and have things reliably turn out, weight (specifically metric) is the only way to measure. That being said....I swear by King Arthur Flour for most things home baking (flours, resources, conversions). A typical cup of AP/buckwheat flour is 120 grams. The flour amounts are variable as long as you have roughly ¾ AP flour and ¼ alternative flour, you should be good. With scones/biscuits, as long as your dry ingredients/liquid/fat fit into a rough 3:2:1 ratio....they'll turn out. Once you understand that you can play with that too a little. Weights and ratios will set you free. Let me know if you have any more questions!
Kace S. January 30, 2016
We made these last night for dinner, and we followed the recipe exactly. They were quite good! We did cut back on the apples and prob used closer to 1.5 of them because we could see the entire amount we'd diced folding nicely into the dough. The folding step was a little shaggy, but we managed to make it work and it all turned out well in the end! The buckwheat had a nice flavor--like a nutty poppy seed. Am interested to try the other suggested flours with other cheeses and see how it goes!
jjr October 9, 2015
The apples and cheese are added in both step 4 and step 5, which is it?
PieceOfLayerCake October 9, 2015
I can't believe I missed that! Thank you for bringing it to my attention. The procedure for step 5 is the correct one for the apples and cheese.