Gruyere, Cranberry and Sage Buttermilk Biscuits

• Vegetarian

• Produce

  • 1/2 cup Cranberries, dried
  • 2 1/2 tbsp Sage, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 Tlbs. baking powder
  • 2 Tlbs. vegetable shortening

• Dairy

  • 5 tbsp Butter
  • 5/8 cup Buttermilk
  • 1/2 cup Gruyere cheese

Found on cookingforkeeps.com

Description

Ingredients

• 5 Tbls. cold butter
• 2 cups all-purpose flour
• 1 Tlbs. baking powder
• ½ teaspoon baking soda
• 1 tsp. salt
• ½ cup shredded gruyere cheese
• 2 ½ Tbls. finely chopped fresh sage
• ½ cup dried cranberries
• 2 Tlbs. vegetable shortening
• ½ cup + 2 Tbls. cold buttermilk
• 1 egg + 1 tablespoon water

Directions

• Preheat oven to 425°. Line a rimmed baking sheet with parchment paper or a sil-pad.
• Cut cold butter into small cubes, place back in the fridge until ready to use.
• In a medium bowl, whisk together, flour, baking powder, baking soda and salt until combined. Add in cheese, sage and cranberries. Toss until combined.
• Add the cubed butter and shortening to the flour mixture. Using your fingers or a fork, quickly cut the butter into the flour until small pieces of both the butter and shortening remain and the mixture looks like coarse crumbs.
• Add the buttermilk and use a wooden spoon to mix the ingredients together just until combined. (It’s ok if the dough is a little scrapy.) Dump the mixture out onto a lightly floured surface and gently knead one two times until the dough comes together.
• Flour a rolling pin and roll the dough out until it’s about 1–inch thick. Use a 2 ¼ -inch biscuit cutter to form biscuits. Use the scraps to make more biscuits until there is no dough left. Line the biscuits up on prepare pan and place in the freezer for 5 minutes.
• Mix egg and water together in a small bowl. After the biscuits have chilled, brush with egg mixture and bake until golden brown and tall, about 12-15 minutes.
• Serve warm with butter.