I created this recipe for Rachael Ray Every Day. It’s a blend of two of my most coveted ingredients – fresh celery and aged, pungent gruyère cheese. These biscuits are nearly foolproof because they’re simple drop biscuits - no folding and cutting out with a biscuit cutter required. When I am feeling a bit #extra, I fold in a half cup of roughly chopped celery leaves with the sliced celery. I like to bake these along with a roasted chicken. These biscuits are perfect for sopping up the chicken jus in the bottom of the pan.
Start to Finish: 30 minutes (plus cooling)
Makes 16 biscuits
- 2½ cups self-rising flour
- 1 cup grated Gruyère (about 4 oz.)
- ¼ tsp. celery salt
- 6 tbsp. very cold butter, cubed
- 1½ cups thinly sliced celery
- 1¼ cups heavy cream
In a bowl, whisk flour, cheese, celery salt, and ¾ tsp. salt.
Working quickly and using your fingertips, “snap” the butter into the flour to break it up and work it into the flour until a crumbly dough forms.
Add the celery and cream; stir until well blended.
Spoon ¼-cup mounds of dough onto a parchment-lined baking sheet – you can use a 1” ice cream scoop, too.
Bake at 450°F until the biscuits are golden, about 14 minutes.
Let cool on the baking sheet a few minutes before eating.