Sage and Gruyere Biscuits (Printable)
Buttery, flaky biscuits with fresh sage and melted Gruyere—perfect warm from the oven.
# What You 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
10 - 1 tablespoon milk or cream, for brushing tops
# Steps:
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.
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.
04 - Stir in grated Gruyere and chopped sage.
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, pressing straight down without twisting. Gather scraps and repeat.
08 - Place biscuits on prepared baking sheet, 1 inch apart. Brush tops with milk or cream if desired.
09 - Bake 14 to 16 minutes, until golden brown.
10 - Cool slightly and serve warm.
# Expert Hints:
01 -
- The combination of nutty Gruyere and earthy sage creates this sophisticated cozy flavor that feels fancy but comes together in under 40 minutes
- These biscuits bake up incredibly tender with layers that pull apart perfectly warm from the oven
02 -
- Twisting the biscuit cutter seals the edges and prevents proper rising so press straight down and pull straight up
- Work quickly once the buttermilk hits the flour because you want that butter to stay cold until it hits the oven heat
03 -
- Freeze your butter for 15 minutes before starting and keep a bowl of ice water nearby to chill your hands if they run warm
- Grate the cheese from a block instead of buying pre shredded—it melts so much better and coats the dough more evenly