Sage and Gruyere Biscuits (Printable)
Flaky, buttery layers infused with fresh sage and melted Gruyere cheese create these irresistible golden biscuits.
# 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 cold buttermilk
→ Herbs
09 - 2 tablespoons fresh sage, finely chopped
→ Optional Finish
10 - 1 tablespoon milk or cream for brushing tops
# How-To Steps:
01 - Preheat oven to 425°F and 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 and cut into flour mixture using a pastry cutter or fingertips until texture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Stir in grated Gruyere and chopped sage until evenly distributed throughout flour mixture.
05 - Pour in cold buttermilk and mix gently with a fork just until dough comes together. Avoid overmixing to ensure tender biscuits.
06 - Turn dough onto lightly floured surface and pat into a 1-inch thick rectangle.
07 - Using a floured 2.5-inch biscuit cutter, press straight down without twisting to cut out rounds. Gather scraps and repeat until all dough is used.
08 - Place biscuits on prepared baking sheet 1 inch apart. Brush tops with milk or cream if desired for golden color.
09 - Bake for 14 to 16 minutes until tops are golden brown and biscuits are cooked through.
10 - Cool slightly on baking sheet, then serve warm with salted butter or honey.
# Expert Advice:
01 -
- The Gruyere creates these irresistible salty pockets throughout each flaky layer
- Fresh sage transforms an ordinary biscuit into something that feels fancy enough for company
- They come together in under forty minutes but taste like they took all afternoon
02 -
- Twisting the biscuit cutter seals the edges and prevents proper rising
- Overworking the dough makes tough biscuits instead of tender ones
03 -
- Freeze your butter and grate it into the flour for the flakiest results
- Work quickly and keep everything cold to prevent melting before baking