Sage and Gruyere Biscuits (Printable)
Flaky biscuits with sage and Gruyere, ready in 36 minutes. Perfect for breakfast or brunch.
# 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 cold buttermilk
→ Herbs
09 - 2 tablespoons fresh sage, finely chopped
→ Optional
10 - 1 tablespoon milk or cream, for brushing tops
# How To Cook:
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 to the flour mixture. Using a pastry cutter or your 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 mixture.
05 - Pour cold buttermilk over the mixture and mix gently with a fork just until dough comes together. Do not overmix.
06 - Turn dough onto a lightly floured surface. Pat gently into a 1-inch thick rectangle.
07 - Using a floured 2.5-inch biscuit cutter, cut out rounds by pressing straight down without twisting the cutter. Gather scraps and repeat to form additional biscuits.
08 - Place biscuits on the prepared baking sheet, spacing them 1 inch apart. Brush tops with milk or cream if desired for a golden finish.
09 - Bake for 14 to 16 minutes until tops are golden brown and biscuits are cooked through.
10 - Cool biscuits slightly on the baking sheet, then serve warm.
# Expert Tips:
01 -
- The combination of earthy sage and nutty Gruyere creates this incredible depth that keeps everyone reaching for seconds
- They come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Twisting the biscuit cutter seals the edges and prevents proper rising, so press straight down every time
- Cold ingredients are absolute non-negotiable for flaky biscuits, work quickly and keep everything chilled
03 -
- Grate your cheese from a block instead of buying pre-grated, the coating on pre-grated cheese prevents proper melting
- If your kitchen is warm, chill your bowl and flour in the freezer for 15 minutes before starting