Fluffy, cheesy, golden, and impossibly fragrant — these Gruyère drop biscuits are the cozy, comforting bake Brie Larson swears by. Created by chef Courtney McBroom and beloved by Brie Larson, this recipe gives you everything a biscuit should be: crisp edges, tender middles, and a savory aroma of browned butter, garlic, and tangy buttermilk. Even better? No rolling or cutting. Just mix, scoop, bake, and devour. Perfect for brunch, side dishes, holiday tables, or midnight snacking.
Ingredients
Dry Ingredients
- 1¾ cups (8½ oz.) all-purpose flour
- 2¼ tsp baking powder
- 2 tsp dried minced onion
- 1½ tsp granulated sugar
- 1 tsp garlic powder
- ¾ tsp kosher salt
- ½ tsp baking soda
Butter & Dairy
- ½ cup (4 oz.) cold unsalted butter, cut into ½-inch cubes
- 3 Tbsp unsalted butter (for garlic-herb butter)
- 1 cup whole buttermilk
- 3 oz Gruyère cheese, shredded (¾ cup)
Finishing Ingredients
- 1 garlic clove, minced
- 1 Tbsp finely chopped fresh parsley
- 1 egg, beaten with 1 tsp water
- Flaky sea salt
How to Make Courtney McBroom & Brie Larson’s Gruyère Drop Biscuits
- In a large bowl, whisk together: flour, baking powder, dried minced onion, sugar, garlic powder, salt, baking soda. This blend gives the biscuits savory depth and lift.
- Add the ½ cup cold butter cubes. Toss to coat, then use your hands to work the butter into the flour until it resembles pea-sized crumbs — about 10 minutes. No big chunks should remain.
- Toss in the shredded Gruyère. Freeze the whole bowl 30 minutes (this ensures flaky layers).
- Remove from freezer, pour in the buttermilk, and stir until a shaggy dough forms. Cover and refrigerate 30 more minutes to hydrate.
- Heat the oven to 425°F (220°C). Line a baking sheet with parchment.
- In a small saucepan, melt the remaining 3 Tbsp butter with: minced garlic, chopped parsley.
- Cook gently 1–2 minutes, just until fragrant — don’t brown the garlic.
- Using a spoon or 2-oz scoop, drop 12 mounds of dough onto the sheet, spaced apart. Freeze the tray for 5 minutes for maximum puff.
- Brush with egg wash, sprinkle with flaky sea salt, and bake 20 minutes, until deeply golden and crisp.
- Brush the tops generously with the warm garlic-herb butter. Serve immediately and enjoy the aroma that fills your kitchen.
Storage & Freezing
Store at room temperature in an airtight container for 2 days or alternatively in the refrigerator for up to 5 days — rewarm in a low oven to refresh.
Freeze unbaked scooped biscuit dough on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–4 extra minutes. This gives you fresh, hot biscuits on demand.
FAQ
Can I swap the Gruyère?
Yes! Cheddar, Comté, or Swiss cheese work beautifully.
Can I make them gluten-free?
You can replace the flour with a 1:1 gluten-free baking blend. Chill time becomes even more important.
Do I have to use buttermilk?
Buttermilk gives the biscuits their signature tang. In a pinch: 1 cup milk + 1 Tbsp lemon juice or vinegar.
Can I double the garlic butter?
Brie Larson would say yes. Absolutely yes.
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