Le Gruyère AOP Buttermilk Bisquits

Le Gruyère AOP Buttermilk Bisquits

Makes 8-10


  • 5 dl all-purpose flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 75 g butter, chilled
  • 2 1/4 dl buttermilk or plain yoghurt
  • 75 g grated Le Gruyère AOP Mild
  • 25 g melted butter, for brushing


  1. Preheat the oven to 225 ° C.
  2. Combine the dry ingredients in a bowl or food processor. Add the butter, cut into smaller lumps and combine with the dry ingredients until the mixture resembles fine breadcrumbs.
  3. Add the buttermilk or yoghurt and grated cheese. Quicky mix together to form a slightly crumbly dough. Don’t overmix.
  4. Place dough on a floured surface and with a rolling pin, roll out the dough into a rectangle, about 1 cm thick. Fold 1/3 of the dough towards the middle, then fold in the other side towards to the middle so there are 3 layers. Repeat this step two more times, i.e. roll out and fold in. Finally, roll out into a rectangle, about 2 cm thick.
  5. Using a round cookie cutter, cut the dough into circles. Press the cutter straight down and up; do not twist the cookie cutter.
  6. Place the circles close to each other on a baking pan with parchment paper. With the remaining dough, press out the dough into a rectangle and cut out additional circles.
  7. Bake the bisquits for 7 – 9 minutes, until golden. Brush with melted butter. Serve immediately.

Serve these fluffy melt-in-your-mouth buttermilk bisquits newly baked with jam at your Sunday brunch and they will no doubt be a success amongst your guests.


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Systrarna Eisenman

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