Gruyere Sage Biscuits Recipe

Introduction

These Gruyere biscuits are a savory twist on classic biscuits, packed with nutty cheese and fragrant sage. Perfectly flaky and golden, they make an excellent side for breakfast or dinner. With a tender crumb and a buttery finish, they’re sure to become a family favorite.

Ingredients

• 3 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 sticks (8 oz) unsalted butter, cold
• 6 oz Gruyere cheese, grated
• 20 sage leaves, minced
• 1 cup buttermilk, cold
• 1/4 cup heavy cream, cold (plus more for brushing)
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: Dice the cold butter into 1/4-inch cubes. Place the diced butter in a bowl and transfer it to the freezer while you prepare the other ingredients.
2. Step 2: In the bowl of a stand mixer, whisk together the flour, sugar, salt, pepper, baking powder, and baking soda. Add the minced sage and grated Gruyere cheese, mixing to combine.
3. Step 3: Remove the butter from the freezer and add it to the dry ingredients. Toss well, then use the paddle attachment on medium-low speed until the mixture looks like clumpy sand with pea-sized pieces of butter.
4. Step 4: With the mixer running, slowly stream in the cold buttermilk and heavy cream. Mix just until the dough begins to clump together. Transfer the dough to a lightly floured surface and press it into an 8×11-inch rectangle.
5. Step 5: Fold the dough into thirds like a letter, then press or roll it back into a 1-inch thick rectangle. Repeat the folding and rolling process three more times. Finally, press or roll the dough into a 9-inch square about 1 inch thick.
6. Step 6: Cut the dough into 9 equal squares using a sharp knife, or dust a round biscuit cutter with flour and cut out circles. If using a circular cutter, gather any scraps and continue cutting until no dough remains. Transfer the biscuits onto a parchment-lined baking sheet and refrigerate for 45 minutes.
7. Step 7: Preheat your oven to 450°F (232°C).
8. Step 8: Brush the biscuit tops with cold heavy cream and sprinkle with flaky sea salt. Bake for 18–20 minutes, until the biscuits are puffy and golden brown.

Tips & Variations

• For extra flaky layers, avoid over-mixing once the wet ingredients are added and handle the dough gently during folding and rolling.
• Swap sage for thyme or rosemary if you prefer a different herb flavor.
• Use sharp cheddar or Parmesan cheese as alternatives to Gruyere for a variation in taste.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed bag for up to 1 month. Reheat in a 350°F oven for 10 minutes or until warmed through to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and fold the dough, then refrigerate it covered for up to 24 hours before cutting and baking. This allows the flavors to develop and can improve the texture.

What should I use if I don’t have buttermilk?

If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a substitute.

Gruyere Sage Biscuits Recipe

Print Recipe

★★★★★

4.6 from 669 reviews

These Gruyere Biscuits are deliciously flaky and flavorful, combining the rich, nutty taste of aged Gruyere cheese with fragrant minced sage. Perfectly layered through a simple folding technique, these biscuits bake up golden and tender, making an ideal savory treat for breakfast, brunch, or alongside any meal.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Other Ingredients

• 2 sticks (8 oz) unsalted butter, cold, diced into 1/4” cubes
• 6 oz Gruyere cheese, grated
• 20 sage leaves, minced
• 1 cup buttermilk, cold
• 1/4 cup heavy cream, cold, plus extra for brushing
• Flaky sea salt, for topping

Instructions

1. Prep the butter: Dice the cold unsalted butter into 1/4-inch cubes and place them in a bowl. Transfer this bowl to the freezer to keep the butter firm while you prepare the other ingredients.
2. Mix the dry ingredients: In the bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, kosher salt, freshly ground black pepper, baking powder, and baking soda. Add the minced sage and grated Gruyere cheese and mix briefly to combine evenly.
3. Incorporate the butter: Remove the butter from the freezer and add it to the dry ingredients. Toss the mixture well, then use the paddle attachment on medium-low speed to mix until the mixture looks like clumpy sand with pea-sized pieces of butter dispersed throughout.
4. Add the wet ingredients: With the mixer running, slowly stream in the cold buttermilk and heavy cream. Mix just until the dough starts to clump together. Be careful not to overmix. Transfer the dough onto a lightly floured surface and gently press it into an 8 by 11-inch rectangle.
5. Lamination process: Fold the rectangle dough into thirds like a letter, then gently press or roll it out into a 1-inch thick rectangle. Repeat this folding and rolling process three more times to develop flaky layers. Afterward, roll or press the dough into a 9-inch square about 1 inch thick.
6. Cut and chill: Using a sharp knife, cut the dough into 9 equal squares or use a floured round biscuit cutter to cut circles. If using a circular cutter, gather the dough scraps and continue cutting until all dough is used. Place the biscuits on a parchment-lined baking sheet and refrigerate for 45 minutes to firm up.
7. Preheat the oven: Set your oven to 450°F (232°C) to prepare for baking the biscuits.
8. Bake the biscuits: Brush the biscuit tops with cold heavy cream and sprinkle with flaky sea salt. Bake in the preheated oven for 18 to 20 minutes, or until the biscuits are puffy and golden brown. Remove from the oven and serve warm.

Notes

• Be sure to keep the butter cold throughout the mixing to achieve flaky biscuit layers.
• Folding the dough multiple times creates the classic flaky texture in biscuits.
• You can substitute the Gruyere with another firm cheese like sharp cheddar if desired, but Gruyere provides a distinctive nutty flavor.
• Use cold buttermilk and cream to prevent the butter from melting during mixing.
• For best results, do not over-mix the dough once adding the wet ingredients to avoid tough biscuits.

Keywords: Gruyere Biscuits, savory biscuits, cheesy biscuits, flaky biscuits, sage biscuits, breakfast biscuits, brunch recipe