Sage and Gruyere Biscuits (Print Version)

Flaky biscuits loaded with savory sage and melted Gruyere, golden and ready in under 40 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 buttermilk, cold

→ Herbs

09 - 2 tablespoons fresh sage, finely chopped

→ Optional

10 - 1 tablespoon milk or cream, for brushing tops

# How-To:

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.
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.
04 - Stir in grated Gruyere and chopped sage.
05 - Pour in cold buttermilk and mix gently with a fork until dough just comes together—do not 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, pressing straight down without twisting. Gather scraps and repeat.
08 - Place biscuits on prepared baking sheet, 1 inch apart. Brush tops with milk or cream if desired.
09 - Bake 14–16 minutes, until golden brown.
10 - Cool slightly and serve warm.

# Expert Advice:

01 -
  • The Gruyere creates these irresistible puddles of melted cheese throughout every layer
  • Fresh sage transforms an ordinary biscuit into something that feels fancy and cozy
02 -
  • Cold ingredients and gentle handling are the difference between tough, flat biscuits and tall, flaky ones
  • Twisting the cutter seals the edges and prevents rising, so press straight down and pull straight up
03 -
  • Grate your own cheese instead of buying pre-grated, which has anti-caking agents that affect texture
  • Chill your bowl and pastry cutter in the freezer for 10 minutes if your kitchen is warm

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