Sage and Gruyere Biscuits (Print version)
Flaky, buttery biscuits with earthy sage and nutty Gruyere cheese. Golden, tender, and ready in 36 minutes.
# 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
# Method:
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, work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in grated Gruyere cheese and chopped fresh sage until evenly distributed.
05 - Pour cold buttermilk into the bowl and mix gently with a fork until dough just comes together. Avoid overmixing to ensure tender biscuits.
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 straight down through dough without twisting. Gather scraps and press together gently to cut 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 biscuits are golden brown and cooked through.
10 - Cool biscuits briefly on the baking sheet, then serve warm with salted butter or honey.
# Expert advice:
01 -
- The combination of nutty Gruyère and earthy sage creates this sophisticated flavor that still feels like comfort food.
- These biscuits come together in under 40 minutes but taste like something from a fancy bakery.
- The recipe is forgiving enough for beginners but impressive enough for company.
02 -
- Twisting the cutter seals the edges and prevents proper rising—press straight down and pull up.
- Warm butter equals tough biscuits, so keep everything cold and work quickly.
- These are best served warm but still delicious at room temperature.
03 -
- Grate your own cheese instead of buying pre-shredded—it melts so much better and coats the dough evenly.
- If you do not have buttermilk, mix 3/4 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes.