Flaky & buttery biscuits filled with layers of gruyere and fresh rosemary.
These savory biscuits are filled with caramelized shallots, creamy gruyere and topped with butter and flaky sea salt.
Take your biscuits to the next level by filling them with layers of gruyere cheese, caramelized shallots, and fresh rosemary – the perfect holiday side dish.
They are light, buttery, and flaky with pockets of creamy gruyere cheese and scattered with caramelized shallots and fresh rosemary.
How to make Rosemary and Gruyere Biscuits:
- Heat oil in a medium skillet over medium heat. Add sliced shallots and a pinch of kosher salt. Cook shallots until they begin to brown, turn heat to low, and cook until very soft about 15 minutes. Stir in another pinch of salt and fresh rosemary. Cook for another 2 minutes. Transfer to a bowl, cover, and refrigerate to cool.
- Preheat oven to 375°F. In a large bowl, whisk together flour, baking powder, sugar, and salt. Use your hands to mix in cold grated butter until fully incorporated. Fold in cooked, chilled shallots.
- In liquid measuring cup, whisk together non-dairy milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork dough. The dough will be shaggy with some wet spots. Form dough into a loose ball and tightly wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Transfer chilled dough to lightly-floured surface. Using a floured rolling pin, flatten into ¾” thick rectangle. Add a couple slices of gruyere into the center of the rectangle. Fold one side into the center, then the other side. Turn dough horizontally, then flatten into a ¾” thick rectangle again. Add another layer of gruyere slices. Repeat this 2 more times.
- Cut dough into 3-inch circles with round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until all the dough is used up (it may be more than 8).
- Arrange circles on parchment-lined baking sheet. Brush tops with non-dairy milk milk. Bake biscuits for 17 minutes until tops are light golden brown. While biscuits are still warm, brush over warm butter and sprinkle flaky sea salt.
Why you’ll love these Rosemary and Gruyere Biscuits:
- Light, buttery, and flaky
- Embedded with pockets of creamy gruyere and caramelized shallots
- Simple and easy to make
- Perfect hearty meal pairing
- Oh so delicious!
If you’re looking for more biscuit recipes, you’ll also love these Caramelized Shallot, Feta, & Hot Honey Biscuits, Vegan Strawberry Shortcake and these Raspberry and Honey Biscuits.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Flaky & buttery biscuits filled with layers of gruyere and fresh rosemary.
- 1 tbsp neutral-flavored oil
- 2 medium shallots, thinly sliced
- 2 tbsp fresh rosemary
- 3 cups (430g) all-purpose flour
- 2 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup cold vegan butter, grated*
- 1 cup unsweetened, non-dairy milk + more for brushing
- ¼ cup (54g) coconut cream
- 2 tsp lemon juice
- 8 slices (~2.65 oz) gruyere cheese
- Flaky sea salt
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Heat oil in a medium skillet over medium heat. Add sliced shallots and a pinch of kosher salt. Cook shallots until they begin to brown, turn heat to low, and cook until very soft about 15 minutes. Stir in another pinch of salt and fresh rosemary. Cook for another 2 minutes. Transfer to a bowl, cover, and refrigerate to cool.
-
Preheat oven to 375°F. In a large bowl, whisk together flour, baking powder, sugar, and salt. Use your hands to mix in cold grated butter until fully incorporated. Fold in cooked, chilled shallots.
-
In liquid measuring cup, whisk together non-dairy milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork dough. The dough will be shaggy with some wet spots. Form dough into a loose ball and tightly wrap in plastic wrap. Refrigerate for at least 30 minutes.
-
Transfer chilled dough to lightly-floured surface. Using a floured rolling pin, flatten into ¾” thick rectangle. Add a couple slices of gruyere into the center of the rectangle. Fold one side into the center, then the other side. Turn dough horizontally, then flatten into a ¾” thick rectangle again. Add another layer of gruyere slices. Repeat this 2 more times.
-
Cut dough into 3-inch circles with round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until all the dough is used up (it may be more than 8).
-
Arrange circles on parchment-lined baking sheet. Brush tops with non-dairy milk milk. Bake biscuits for 17 minutes until tops are light golden brown. While biscuits are still warm, brush over warm butter and sprinkle flaky sea salt.
