Pepper, Gruyere, And Shallot Biscuits

• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 5 tablespoons unsalted butter, cut into 1/4-inch cubes
• 1 cup finely shredded gruyere cheese
• 1/4 cup chopped shallot
• 1 cup plus 2 tablespoons buttermilk

1. Preheat oven to 350u0b0F.
2. In a bowl, stir together flour, baking powder, baking soda, black pepper,
3. and kosher salt until well mixed.
4. Using a pastry blender, cut in the butter until the mixture resembles coarse shallot and stir and toss lightly to combine.
5. Stir in the 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
6. With lightly floured hands, divide the dough into 12 equal portions. Form each
7. portion into a rough ball and place on an ungreased baking sheet, spacing the balls about 1 inch apart.
8. Brush the tops with the 2 tablespoons buttermilk.
9. Bake the biscuits until the tops are light brown, 15 to 25 minutes.
10. Remove from oven and serve warm or at room temperature.

flour, flour, baking powder, ubc, freshly cracked black pepper, kosher salt, unsalted butter, gruyuere cheese, ubc, buttermilk

Taken from www.epicurious.com/recipes/member/views/pepper-gruyere-and-shallot-biscuits-50067338 (may not work)