Fluffy Sage & Gruyere Biscuits Recipe
These Fluffy Sage & Gruyere Biscuits are tender, flaky, and packed with savory flavor. With aromatic minced sage and nutty Gruyere cheese folded into a rich buttery dough, these biscuits offer a perfect balance of herbaceous and cheesy goodness. A labor of love featuring laminated dough for extra flakiness, they make a delicious side or snack that's perfect fresh from the oven with a golden, crisp crust and soft, fluffy interior.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
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
Herbs and Cheese
- 20 sage leaves, minced
- 6 oz Gruyere cheese, grated
Butter and Dairy
- 2 sticks (8 oz) unsalted butter, cold, diced into 1/4" cubes
- 1 cup buttermilk, cold
- 1/4 cup heavy cream, cold, plus more for brushing
Finishing
- Flaky sea salt for sprinkling
Instructions
- Prep the butter: Dice the cold unsalted butter into small 1/4" cubes. Place the diced butter in a bowl and transfer it to the freezer to keep it cold while you prepare the other ingredients.
- 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 leaves and grated Gruyere cheese and stir to combine evenly.
- Incorporate the butter: Remove the cold butter from the freezer and add it to the dry ingredient mixture. Use the paddle attachment on medium-low speed to mix until the texture resembles clumpy sand with pea-sized pieces of butter evenly distributed throughout the dough.
- Add the wet ingredients: With the mixer running, slowly stream in the cold buttermilk and heavy cream. Mix just until the dough begins to clump together. Do not overmix. Then transfer the dough onto a lightly floured work surface.
- Lamination process: Shape and press the dough into an 8×11-inch rectangle. Fold the rectangle into thirds, like folding a letter, then roll or press it back into a 1-inch thick rectangle. Repeat this folding and rolling process three more times to create flaky layers. Finally, roll the dough into a 9-inch square about 1 inch thick.
- Cut and chill the dough: Using a sharp knife, cut the dough into 9 equal squares or use a floured round biscuit cutter to cut out circles. If using a cutter, gather and re-roll scraps to cut additional biscuits. Place the biscuits on a parchment-lined baking sheet and refrigerate for 45 minutes to chill and firm up.
- Preheat the oven: Set the oven temperature to 450°F (232°C) and allow it to fully preheat while the biscuits chill.
- Bake the biscuits: Brush the tops of the chilled biscuits with additional heavy cream and sprinkle lightly with flaky sea salt. Bake in the preheated oven for 18-20 minutes until the biscuits are puffed, golden brown, and cooked through. Remove from the oven and serve warm.
Notes
- Keep the butter and wet ingredients cold to ensure flaky, layered biscuits.
- Laminating the dough by folding and rolling creates delicate flaky layers similar to puff pastry.
- Chilling the biscuits before baking helps maintain their shape and enhances texture.
- Use flaky sea salt for a subtle crunch and burst of flavor on top.
- Gruyere cheese can be substituted with other firm, flavorful cheeses like sharp cheddar if desired.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage.
