Sage and Gruyere Biscuits (Printable)
Buttery, flaky biscuits studded with Gruyere and fresh sage—perfect warm from the oven.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tbsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 1/2 tsp 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 buttermilk, cold
→ Herbs
09 - 2 tbsp fresh sage, finely chopped
→ Optional
10 - 1 tbsp 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 blended.
03 - Add cold butter cubes to flour mixture. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Stir in grated Gruyere cheese and chopped sage until evenly distributed throughout the flour mixture.
05 - Pour cold buttermilk over mixture and gently fold with a fork just until dough comes together. Be careful not to overmix.
06 - Turn dough onto lightly floured surface. Pat gently into a 1-inch thick rectangle. Do not knead.
07 - Using a floured 2.5-inch biscuit cutter, press straight down through dough without twisting to cut rounds. Gather scraps and gently press together to cut additional biscuits.
08 - Place biscuits on prepared baking sheet, spacing 1 inch apart. Brush tops with milk or cream if using.
09 - Bake for 14 to 16 minutes until biscuits are risen and golden brown on top.
10 - Cool briefly on baking sheet for 2 to 3 minutes, then serve warm.
# Expert Advice:
01 -
- The combination of nutty Gruyere and fresh sage creates these sophisticated flavor pockets that feel fancy but come together in under 40 minutes
- These biscuits strike that perfect balance between flaky and tender, with just enough structure to hold together while still melting in your mouth
02 -
- Twisting the biscuit cutter seals the edges and prevents proper rising, so press straight down and pull straight up every time
- Warm butter is the enemy of flaky biscuits, so keep your butter in the fridge until the exact moment you need it
03 -
- If your kitchen runs warm, pop your bowl and flour in the freezer for 10 minutes before starting to keep everything cold
- Grate the cheese yourself rather than buying pre-shredded cheese which has anti-caking agents that prevent proper melting