Sage and Gruyere Biscuits (Printable)
Buttery, flaky biscuits infused with sage and Gruyere cheese. Perfect for breakfast, brunch, or as a savory 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 buttermilk, cold
→ Herbs
09 - 2 tablespoons fresh sage, finely chopped
→ Optional
10 - 1 tablespoon milk or cream, for brushing tops
# How to Make It:
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 flour mixture. Using a pastry cutter or your fingertips, cut 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 throughout the flour mixture.
05 - Pour cold buttermilk over mixture and mix gently with a fork until dough just comes together. Do not overmix—some dry spots are acceptable.
06 - Turn dough onto a lightly floured surface. Pat gently into a 1-inch thick rectangle, being careful not to overwork the dough.
07 - Using a floured 2.5-inch biscuit cutter, cut straight down through dough without twisting. Press firmly and lift. Gather scraps and repeat until all dough is used.
08 - Place cut biscuits on prepared baking sheet, spacing 1 inch apart. Brush tops with milk or cream if desired for enhanced browning.
09 - Bake for 14 to 16 minutes until biscuits are golden brown on top and cooked through.
10 - Cool biscuits slightly on baking sheet before serving warm.
# Expert Advice:
01 -
- The combination of nutty Gruyere and fragrant sage creates something extraordinary that nobody will believe came from your oven in under 40 minutes
- These biscuits walk the perfect line between everyday breakfast bread and something special enough for holiday dinner
02 -
- Twisting your biscuit cutter seals the layers and prevents rising—always press straight down and pull straight up
- If your butter starts feeling soft while youre working, pop the whole bowl in the freezer for 10 minutes before continuing
03 -
- Grate your cheese from a block instead of buying pre-shredded—the anti-caking coating on packaged cheese affects how it melts
- Chill your mixing bowl and pastry cutter in the freezer for 15 minutes before starting if your kitchen runs warm