Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

I’ve always said: “Happiness is a warm, fluffy, buttermilk biscuit!”

Actually, that’s a lie – I’ve never said that before. But, I have felt that sentiment deep down in my heart for a very long time, and NOW I’m saying it… and I mean it! Seriously, a buttermilk biscuit is a beautiful, wonderful thing, especially when it’s fresh from the oven and slathered in butter. Part of the beauty of a buttermilk biscuit is that you can dress it up in millions of ways. Add cheese! Pop it on top of a chicken pot pie! Slice it in half and use it to sandwich a delicious piece of fried chicken!

(Stop drooling on your keyboard. It’s unsightly.)

ANYWAYS. When I was brainstorming some menu ideas for a wedding shower I was helping to throw, I knew I wanted to make a biscuit sandwich of some sort. A biscuit sandwich fulfills many of the requirements for food at a brunch: it’s dainty, it’s cute, it’s carb-y to soak up all the mimosas in your stomach. I wanted to add a couple other elements, too – something Italian (I met the bride while working in her dad’s Italian bakery nearly 20 years ago), something cheesy (please tell me I don’t need to explain the need for cheese?), and something to give it a real savory/spicy edge. Mission accomplished!

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)
makes about 16 petite sandwiches, with jam left over

For the jam:
1 pound strawberries, rinsed, hulled and quartered
1 cup brown sugar
2 T water
1/4 cup balsamic vinegar (white, if you have it)
a healthy pinch of kosher salt

For the biscuits:
3 cups all-purpose flour
3 t baking powder
1/2 t baking soda
generous 1/2 t kosher salt
3/4 t coarsely ground black pepper
8 T butter, super cold, and cut into cubes
2 oz gruyere cheese, grated (about 1/2 cup)
1 1/2 cups cold buttermilk

For the sandwiches:
16 thin slices of prosciutto
arugula

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

1.) Start by getting your jam going on the stovetop. Add all the jam ingredients to a small sauce pan, stir well to combine, and set over medium heat. Let the mixture come up to a boil; turn the heat back just a bit (you don’t want it to be a hard boil, but you want more action than a simmer), and let the mixture cook down until it’s nice and thick. Keep an eye on it, and stir often, and it should take about 45 minutes.

2.) While the jam cooks, make your biscuit dough (and preheat your oven to 425°). In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and black pepper. Using a pastry blender (or two knives, or your hands), cut the butter into the flour mixture, until there are still some bits of butter the size of small peas. (More thorough biscuit-dough-making directions are here.)

3.) Add the grated cheese to your flour/butter mixture, and use a fork to toss it all together until the cheese is evenly distributed. Then, drizzle the buttermilk around the bowl, and use the fork to lightly mix everything, until a shaggy dough starts to form.

4.) Lightly flour your countertop, and dump the dough out on to it. Working quickly, press the dough together into a lump, and then shape it into a square that’s about 3/4″ thick. Remember, the goal is to handle the dough as little as possible, so it doesn’t get overworked and it stays COLD!

5.) Cut the dough into 16 neat squares. (You can also cut traditional round biscuits out of the dough – I just find the rolling of scraps to be cumbersome, and the constant handling of those extra pieces can result in a tough biscuit. So, I go with squares.) Place the biscuits on to a parchment-lined baking sheet, about 2″ apart. Bake for 12-15 minutes, until the biscuits have risen nicely, and are a light golden brown on top.

6.) While your biscuits bake, finish up your jam. Dependent on what kind of texture you want, you can do a few things: leave it as is (for a super-chunky jam); mash up the strawberries with a potato masher (for a finer, but still chunky, jam); or blend the jam with an immersion blender (or in a traditional blender, for a much smoother jam). Let the jam cool completely.

7.) When your biscuits are done baking, let them cool on the baking sheet for a few minutes, then move them to a cooling rack to cool completely.

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

8.) Time to assemble the sandwiches! Gently slices the biscuits in half, and then spread jam on both sides of the biscuit. Layer on a piece of prosciutto, a small bunch of arugula, and then the top half of the biscuit. Serve at room temperature.

These sandwiches really have a lot of flavor going on – but it all ends up working really nicely together. The biscuits are nice and savory from the gruyere, and a little spicy, from the pepper. The prosciutto is smoky and salty, and pepperiness of the arugula complements the biscuit, and the strawberry balsamic jam adds just enough sweetness to round it all out. They’re rich and delicious, but small enough not to be too filling and heavy.

A couple items of note:

1.) You’ll have lots of jam left over. Use it on EVERYTHING – your morning toast, a slice of toasted baguette slathered in goat cheese, drizzled into your yogurt, eaten directly off a spoon. It will last for several weeks in the fridge.

2.) If you’re making these sandwiches for a party, make the biscuits ahead and freeze them. Once the biscuits are cut, lay them out on a parchment-lined baking sheet, and pop the baking sheet into the freezer. After 3 or 4 hours, when the outsides are completely firm, toss them all into a ziploc freezer bag, and keep them frozen until you’re ready to use them. Bake from frozen, but allow about 25 minutes for them to bake. (This is also a good idea if you just want to keep biscuits on hand for quick breakfasts or snacks – you can bake as many or as few at a time as you like.)

Gruyere and Black Pepper Biscuit Sandwiches (with Strawberry Balsamic Jam)

If you’re still feeling apprehensive about attempting homemade biscuits, just DO IT. It takes a little practice and finesse, but once you’ve got the hang of it, you’ll be so glad you tried it. You can do it!

A world of buttery, flaky, deliciousness awaits you,
Tina

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