Sage and Gruyere Biscuits (Printable)
Flaky, buttery biscuits with earthy sage and nutty Gruyere cheese, ready in 36 minutes.
# 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 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 evenly distributed.
03 - Add cold butter cubes to flour mixture. Using a pastry cutter or fingertips, work 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 flour mixture.
05 - Pour cold buttermilk over flour mixture and mix gently with a fork just until dough comes together. Do not overmix.
06 - Turn dough onto lightly floured surface. Pat into 1-inch thick rectangle. Using 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 Tips:
01 -
- The combination of earthy sage and nutty Gruyere creates something far greater than its simple parts
- These come together in under 40 minutes but taste like they took all day
02 -
- Twisting the biscuit cutter seals the edges and prevents proper rising
- Warm butter is the enemy of flaky layers
03 -
- Work quickly to keep everything cold
- Grate your own cheese instead of buying pre-grated for better melting