Sage and Gruyere Biscuits (Printable)
Buttery, flaky biscuits with fresh sage and aged Gruyere—golden, savory perfection.
# 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
09 - 1 tablespoon milk or cream, for brushing tops (optional)
→ Herbs
10 - 2 tablespoons fresh sage, finely chopped
# How-to Steps:
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. 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 cheese and chopped sage until evenly distributed throughout the mixture.
05 - Pour in cold buttermilk 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 into a 1-inch thick rectangle, handling 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 to form additional biscuits.
08 - Place biscuits on 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 tops are golden brown and biscuits are cooked through.
10 - Cool slightly on the baking sheet, then serve warm with salted butter or honey.
# Expert Pointers:
01 -
- They come together in under 40 minutes from start to warm, golden finish
- The combination of nutty Gruyère and earthy sage creates an incredibly sophisticated flavor profile
- These biscuits freeze beautifully, so you can always have homemade bread ready
02 -
- Cold ingredients are non-negotiable—if your butter warms up, you lose the flaky layers
- Twisting the biscuit cutter seals the edges and prevents proper rising, so press straight down only
- Buttermilk thickness varies, so you may need to add a splash more if your dough seems too dry
03 -
- If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes
- Grate your own cheese rather than buying pre-grated—it melts significantly better