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Fluffy Sage & Gruyere Biscuits Recipe

Fluffy Sage & Gruyere Biscuits Recipe
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★★★★★

4.8 from 22 reviews

These Fluffy Sage & Gruyere Biscuits are a savory, buttery treat perfect for breakfast or as a side for any meal. Infused with aromatic sage and rich Gruyere cheese, these flaky biscuits combine classic buttermilk biscuit tenderness with a gourmet twist. The lamination technique creates layers that are light, fluffy, and beautifully golden.

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
  • 20 sage leaves, minced

Dairy & Fat

  • 2 sticks (8 oz) unsalted butter, cold and diced into 1/4 inch cubes
  • 6 oz Gruyere cheese, grated
  • 1 cup buttermilk, cold
  • 1/4 cup heavy cream, cold (plus extra for brushing)

Finishing Touch

  • Flaky sea salt, for sprinkling

Instructions

  1. Prep the Butter: Dice the cold unsalted butter into 1/4 inch cubes and place them in a bowl. Transfer the bowl to the freezer to keep the butter cold while you prepare other ingredients. This ensures the biscuits turn out flaky.
  2. Mix Dry Ingredients: In a stand mixer bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, freshly ground black pepper, minced sage leaves, and grated Gruyere cheese until well combined.
  3. Incorporate Butter: Remove the cold butter cubes from the freezer and add them to the dry ingredients. Using the paddle attachment on medium-low speed, mix until the mixture resembles coarse sand with pea-sized pieces of butter scattered throughout. This step is crucial for creating flaky layers.
  4. Add Wet Ingredients: With the mixer running, slowly pour in the cold buttermilk and heavy cream until the dough just starts to come together into clumps. Avoid overmixing to maintain tender biscuit texture. Transfer the dough onto a lightly floured surface.
  5. Lamination Process: Press the dough into an 8 by 11-inch rectangle. Fold the rectangle into thirds, similar to folding a letter. Roll or press it gently back into a 1-inch thick rectangle. Repeat this folding and rolling process three more times, which develops flaky layers. Finally, shape the dough into a 9-inch square about 1 inch thick.
  6. Cut and Chill: Cut the dough into 9 equal squares using a sharp knife, or use a floured round biscuit cutter to cut circles. If using a cutter, gather remaining dough and continue until none remains. Place the biscuits on a parchment-lined baking sheet and refrigerate them for 45 minutes to firm up before baking.
  7. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to ensure a hot environment for biscuit rising and browning.
  8. Bake Biscuits: Before baking, brush the tops of each biscuit with cold heavy cream and sprinkle with flaky sea salt. Bake for 18 to 20 minutes until the biscuits turn golden brown and puff up beautifully. Remove from oven and serve warm.

Notes

  • Keep all dairy ingredients very cold to help create flaky layers.
  • The lamination (folding and rolling) process is key to achieving fluffy, layered biscuits.
  • You can substitute fresh sage with dried sage if needed but reduce the quantity to about 1 teaspoon.
  • Gruyere cheese adds a nutty, creamy flavor but cheddar cheese can be used as an alternative.
  • For extra crisp tops, brush with melted butter after baking instead of cream before baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze unbaked biscuits for up to 1 month.

Nutrition

Keywords: Biscuits, Sage, Gruyere, Fluffy biscuits, Buttermilk biscuits, Savory biscuits, Breakfast biscuits

Find it online: https://flavorsbymaya.com/fluffy-sage-and-gruyere-biscuits-recipe/