Sage and Gruyere Biscuits (Printable version)
Golden, flaky biscuits featuring fresh sage and melted Gruyere cheese. An easy 36-minute side dish for any meal.
# 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 buttermilk, cold
→ Herbs
09 - 2 tablespoons fresh sage, finely chopped
→ Optional
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 well combined.
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 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. Do not overmix—some dry bits are okay.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, handling the dough as little as possible.
07 - Using a floured 2.5-inch biscuit cutter, cut out rounds by pressing straight down without twisting. Gather scraps and repeat until all dough is used.
08 - Place biscuits on prepared baking sheet, spacing 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 the baking sheet, then serve warm with salted butter or honey if desired.
# Expert Advice:
01 -
- The combination of earthy sage and nutty Gruyere creates layers of flavor that keep everyone reaching for just one more
- They come together in under 40 minutes start to finish, meaning fresh biscuits are never out of reach for weeknight dinners
02 -
- Keep everything cold, especially the butter and buttermilk, or you will lose those precious flaky layers
- Press straight down when cutting biscuits, never twist, or they will grow unevenly in the oven
03 -
- Grate your own cheese instead of buying pre shredded, which contains anti caking agents that can make biscuits dry
- Work quickly once you add the buttermilk to keep the butter from melting before it hits the oven