Sage and Gruyere Biscuits (Printable)
Buttery, flaky biscuits infused with fresh sage and Gruyere cheese—golden, savory perfection for any meal.
# Ingredient List:
→ 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 Topping
10 - 1 tablespoon milk or cream, for brushing tops
# How to Make:
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 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. Be careful not to 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.
10 - Cool slightly and serve warm.
# Helpful Tips:
01 -
- The cheese creates these incredible savory pockets throughout each flaky layer
- They come together in under 40 minutes but taste like you spent all afternoon on them
- The fresh sage adds this aromatic warmth that pairs perfectly with the nutty cheese
02 -
- Twisting the biscuit cutter seals the edges and prevents proper rising, so press straight down only
- Warm butter means sad flat biscuits, so keep everything cold until it hits the oven
- Overmixing develops gluten and makes biscuits tough, so stop as soon as the dough comes together
03 -
- Grate your cheese from a block instead of using pre shredded cheese for better melting
- Chill your bowl and flour in the freezer for 15 minutes if your kitchen is warm