Sage and Gruyere Biscuits (Printable)

Flaky, buttery biscuits with earthy sage and nutty Gruyere, ready in 36 minutes for any meal.

# What You'll Need:

→ 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 buttermilk, cold

→ Herbs

09 - 2 tablespoons fresh sage, finely chopped

→ Optional Finish

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 blended.
03 - Add cold butter cubes. Using a pastry cutter or your fingertips, work 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.
05 - Pour in cold buttermilk and mix gently with a fork just until dough comes together. Do not overmix.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Using a floured 2.5-inch biscuit cutter, cut straight down without twisting. Gather scraps and repeat.
07 - Place biscuits 1 inch apart on prepared baking sheet. Brush tops with milk or cream if desired. Bake 14 to 16 minutes until golden brown.
08 - Cool slightly on baking sheet, then serve warm.

# Expert Advice:

01 -
  • The combination of Gruyeres nutty depth and sages woodsy aroma creates layers of flavor most biscuits never achieve
  • These bake up incredibly flaky and tender, almost demanding to be torn apart warm from the oven
02 -
  • Twisting the biscuit cutter seals the edges and prevents proper rising
  • Overworking the dough develops gluten and makes biscuits tough instead of tender
03 -
  • Keep everything cold, especially the butter and buttermilk
  • Work quickly once the buttermilk hits the flour to keep those butter chunks intact

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