I love sweets for breakfast—chocolate chip pancakes, ricotta-stuffed French toast, or blueberry muffins—but sometimes I crave something savory.
When I wake up early, I enjoy baking while everyone else is still asleep. I like surprising my family with a fresh breakfast. This morning I made buttermilk biscuits.
These aren’t ordinary biscuits. They’re savory, satisfying Swiss cheese and caraway seed buttermilk biscuits.
Imagine waking up to that aroma—my dog Charlie was sniffing around the kitchen as they baked.
Biscuits are quick and easy to make, and you can prepare them ahead of time and keep them in the refrigerator until you’re ready to bake.
The secret to great biscuits is in the mixing. Overworking the dough develops gluten and makes the biscuits tough and chewy. Keep your fat—whether butter, shortening, or lard—cold, and cut it into the flour quickly so it doesn’t warm up. You can use a pastry blender, forks, or a food processor.
I prefer using my fingers because mine stay cool. To avoid developing too much gluten, I hand-stir the dough rather than using a mixer.
Once the dough comes together, knead it gently—just enough to incorporate crumbs and bring it to a soft ball. If you overwork the dough, let it rest a few minutes to relax the gluten.
Use a floured cutter and press straight down to cut the biscuits; don’t twist the cutter, as that seals the edges and prevents even rising.
After you’ve mastered mixing, turn these biscuits into a hearty breakfast sandwich. The combination of Swiss and caraway gives them a flavor reminiscent of rye bread—pastrami and eggs would be excellent. I didn’t have pastrami, so I used Canadian bacon, a peppery fried egg, and melted Swiss cheese. Delicious!
Swiss and Caraway Buttermilk Biscuits
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Ingredients
- 6 Tablespoons unsalted butter, cut into half-inch cubes
- 1 1/2 cups all-purpose flour
- 1/2 Tablespoon granulated sugar
- 1/2 Tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/3 cup Swiss cheese, shredded
- 1/2 Tablespoon caraway seeds, lightly toasted
- 1/2 cup buttermilk
Instructions
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Chill the butter: refrigerate for 30 minutes or freeze for 15 minutes until cold. Preheat the oven to 425°F and line a baking sheet with parchment.
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Combine dry ingredients: whisk together flour, sugar, baking powder, salt, and baking soda. Cut in the chilled butter with a fork or your fingers until the mixture resembles coarse sand.
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Add cheese and seeds: fold in the Swiss cheese and toasted caraway seeds. Stir in the buttermilk until the dough just comes together. Turn the dough onto a lightly floured surface and knead gently to form a smooth ball. Roll out to 3/4-inch thickness.
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Cut the biscuits: use a 2 1/2-inch floured cutter and press straight down—do not twist. Place the biscuits upside down on the prepared baking sheet. Gather scraps and reroll as needed.
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Bake: bake about 5 minutes until the biscuits begin to rise. Rotate the pan, reduce the oven temperature to 400°F, and continue baking 10–12 minutes until golden brown. Transfer to a wire rack, let cool slightly, and serve warm.
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