Potato-Gruyere Biscuits

These savory biscuits are perfect for a breakfast or brunch gathering.

  • Yield: Makes 18 two-inch biscuits

Source: Martha Stewart Weddings, Spring 2001


  • 2 large potatoes, about 1 pound
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 10 tablespoons unsalted butter, cold
  • 3 ounces Gruyere cheese, grated (about 1 1/2 cups)
  • 2 sprigs fresh thyme, leaves picked and stems discarded
  • 1 1/4 cups milk


  1. Heat oven to 400 degrees. Cut potatoes lengthwise; reserve 1/2 of 1 potato. Place remaining 1 1/2 potatoes in oven on center rack. Bake until fork-tender, about 30 minutes. Remove, and set aside. Increase oven temperature to 425 degrees. Once potatoes are cool, use paring knife to coax skins from flesh; discard skins. Pass potatoes through potato ricer into bowl to yield about 1 cup; set aside.

  2. In bowl, mix together flour, salt, baking powder, and sugar. Using pastry cutter, cut in 8 tablespoons butter until it is size of peas. Add grated cheese and half of thyme leaves. In another bowl, mix reserved riced potatoes and milk; add to flour mixture. Mix just until moistened; turn onto lightly floured work surface.

  3. Melt remaining 2 tablespoons butter. Flatten dough into 3/4-inch-thick disk. With 2-inch round cutter, cut out biscuits; place on ungreased baking sheet. Cut reserved raw potato into 18 thin slices with skins on. Lay 1 slice of potato on each biscuit, and brush with butter; sprinkle with remaining thyme leaves. Bake biscuits until golden brown, about 20 minutes. Cool slightly on a wire rack, and serve warm.

Cook's Notes

Swiss cheese may be substituted for the Gruyere cheese.


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