Scott's Shallot and Gruyere Biscuits

About 3 dozen small biscuits

This recipe comes from chef Scott Howard and his San Francisco restaurant of the same name.

ingredients

16 oz. All purpose flour (3 c. + 3 Tbsp)
1 Tbsp + 2 tsp Baking Powder
1Tbsp Granulated Sugar
1 tsp Freshly Ground Black Pepper
2 1/2 tsp Kosher Salt
3 oz. Gruyere Cheese, grated (scant 1c.)
3 Tbsp Finely Minced Chives
1/4 c. Finely Minced Shallot (one large)
4 oz. (1 stick) Cold Unsalted Butter, in 1/2" cubes
~ 1-1/2 c. Cold Heavy Whipping Cream

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notes

Unbaked biscuits may be frozen for up to three days before baking, just thaw 15 minutes at room temperature before baking.

Source: Scott Howard

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