Sage and Gruyere Biscuits (Printable)
Golden, flaky biscuits layered with fragrant sage and melted Gruyere—ready in under 40 minutes.
# What goes in:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/2 teaspoon freshly ground black pepper
→ Dairy & Fats
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1 cup Gruyere cheese, grated
08 - 3/4 cup cold buttermilk
→ Herbs
09 - 2 tablespoons fresh sage, finely chopped
→ Optional
10 - 1 tablespoon milk or cream, for brushing tops
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper until well combined.
03 - Add cold butter cubes. Using a pastry cutter or your fingertips, cut butter into flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in grated Gruyere and chopped sage until evenly distributed throughout the flour mixture.
05 - Pour in cold buttermilk and mix gently with a fork until dough just comes together. Do not overmix.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle.
07 - Using a floured 2.5-inch biscuit cutter, cut out rounds by pressing straight down without twisting. Gather scraps and repeat cutting.
08 - Place biscuits on prepared baking sheet, spacing 1 inch apart. Brush tops with milk or cream if desired.
09 - Bake for 14 to 16 minutes until biscuits are golden brown and cooked through.
10 - Cool slightly on the baking sheet before serving warm.
# Expert Advice:
01 -
- The combination of melting Gruyère and fragrant sage creates the most incredible aroma that will have everyone gathering in the kitchen before theyre even called to dinner
- These biscuits strike that perfect balance between flaky layers and cheesy richness that makes them impossible to stop eating
02 -
- Twisting the biscuit cutter seals the layers and prevents rising, so press straight down and pull straight up every single time
- If your kitchen is warm, pop the cut biscuits in the fridge for 15 minutes before baking to help them keep their shape and rise taller
03 -
- Grate your own cheese instead of buying pre shredded cheese coated in anti caking agents that melt poorly
- Chill your bowl and utensils in the freezer for 10 minutes if your kitchen runs warm