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Gruyere Sage Biscuits Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/gruyere-sage-biscuits-recipe/