GRUYÈRE SHORTCAKES WITH CARAMELIZED ONIONS
Makes 6
Liven your breakfast or breakfast-for-dinner lineup with one (or two) of these gravy-covered beauties.
3 cups self-rising flour
3 tablespoons sugar
2 teaspoons fresh thyme
¾ teaspoon kosher salt
½ cup cold unsalted butter, cubed
1½ cups shredded Gruyère cheese
¾ cup cold whole buttermilk
1 large egg
Caramelized Onion Gravy (recipe follows), to serve
Garnish: shaved Gruyère cheese, caramelized onions, fresh thyme
1. Preheat oven to 400°. Lightly spray a 9-inch square cast-iron skillet with baking spray with flour.
2. In a large bowl, whisk together flour, sugar, thyme, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. Stir in shredded cheese.
3. In a medium bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. (Dough will look shaggy.)
4. Turn out dough onto a lightly floured surface. Lightly knead 4 to 5 times just until dough comes together. Pat or roll dough into a 6x7-inch rectangle, about 1 inch thick. Cut dough into 6 equal rectangles and place in prepared skillet.
Bake until golden brown, 15 to 20 minutes.
