Sage and Gruyere Biscuits (Printable)

Flaky, buttery biscuits infused with earthy sage and nutty 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 cold buttermilk

→ Herbs

09 - 2 tablespoons fresh sage, finely chopped

→ Optional

10 - 1 tablespoon milk or cream, for brushing tops

# 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 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—the dough should be slightly shaggy.
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 until all dough is used.
08 - Place biscuits on prepared baking sheet, spacing 1 inch apart. Brush tops with milk or cream if desired for golden color.
09 - Bake for 14 to 16 minutes until tops are golden brown and biscuits sound hollow when tapped.
10 - Cool slightly on the baking sheet, then serve warm with salted butter or honey.

# Expert Tips:

01 -
  • These biscuits transform ordinary meals into something that feels like a special occasion
  • The combination of nutty Gruyere and earthy sage creates layers of flavor that deepen with every bite
02 -
  • Twisting the cutter seals the edges and prevents proper rising so press straight down every time
  • Cold butter and buttermilk are nonnegotiable for creating those flaky layers that make biscuits unforgettable
03 -
  • Grate your own cheese instead of buying pre-shredded for better melting and flavor
  • Chill your bowl and utensils in the freezer for 10 minutes if your kitchen runs warm

Return