Apple-gruyère buckwheat biscuits
Biscuits
These little guys are a little scone-ish and a little biscuit-ish, but a whole lot of delicious. Apples and cheese have had an affinity for each other throughout history and are a common pairing on many a "plat du fromage." Most semi-soft to semi-hard cheeses would work as a substitute as would many firm-fleshed fruits (pears and blue cheese anyone?). I was looking to bump up the heartiness of this recipe, so I cut in a bit of lovely, nutty buckwheat flour. If you so wish, rye, oat, whole wheat, or barley flour work as substitutes for the buckwheat, just don't mess with the 510 to 170 gram ratio. <br /> <br />So, break out the rosé, plate up these biscuits and be the classiest dude/broad at the pot-luck. As a note, all have a similar way of coming together—I find it's just best to use the way you're comfortable with. However, this is my method.
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