Sage and Gruyere Biscuits (Printable)
Buttery, flaky biscuits loaded with fresh sage and melted Gruyere for a savory breakfast or brunch side.
# 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 cold buttermilk
→ Herbs
09 - 2 tablespoons fresh sage, finely chopped
→ Optional
10 - 1 tablespoon milk or cream, for brushing tops
# Step-by-step:
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 blended.
03 - Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in grated Gruyere cheese and chopped sage until evenly distributed throughout the mixture.
05 - Pour in cold buttermilk and mix gently with a fork just until the dough comes together. Be careful not to overmix.
06 - Turn dough onto a lightly floured surface. Pat into a rectangle about 1-inch thick.
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 the prepared baking sheet, spacing them 1 inch apart. Brush tops with milk or cream if desired.
09 - Bake for 14 to 16 minutes until biscuits are golden brown on top.
10 - Let biscuits cool slightly on the baking sheet, then serve warm.
# Expert Advice:
01 -
- The Gruyere creates these incredible pockets of melted cheese that stretch beautifully when you tear into a warm biscuit
- Fresh sage adds an aromatic sophistication that elevates these from everyday biscuits to something special enough for brunch guests
02 -
- Twisting your biscuit cutter seals the edges and prevents proper rising—always press straight down and pull straight up
- Cold ingredients are essential for flaky layers, so keep that butter and buttermilk chilled until the moment they hit the flour
03 -
- Grate your cheese fresh from the block rather than using pre shredded cheese, which contains anti caking agents that can affect texture
- Chop your sage finely so it distributes evenly throughout the dough rather than creating concentrated pockets of herb flavor