Fluffy Sage & Gruyere Biscuits
These mile-high, extra flaky Sage & Gruyere Biscuits are so tender and delicious. Perfect for a Thanksgiving side dish or for topping with sausage gravy at brunch!Skip the canned biscuits because making your own has never been easier. These will be a hit at any gathering and can easily be made ahead and frozen.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 9 biscuits
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 the biscuits
- flaky sea salt
Instructions
- Prep the butter. The trick here is to dice the butter small, into 1/4" cubes. Place the diced butter in a bowl and transfer to the freezer while you're getting the rest of the ingredients together.
- Mix the dry ingredients. In the bowl of a stand mixer, whisk together the flour, sugar, salt, pepper, baking powder, and baking soda. Mix in the minced sage and grated gruyere cheese.
- Mix in the butter. Remove the butter from the freezer and add it to the bowl of dry ingredients and toss well. Mix with the paddle attachment on medium-low until the mixture resembles clumpy sand with pea-sized pieces of butter.
- Mix in the wet ingredients. With the mixer running, stream in the buttermilk and heavy cream and mix just until the dough clumps together. Transfer to a lightly floured work surface and press the dough into a 8×11 rectangle.
- Laminate the dough. Fold the rectangle into thirds, like a letter, and press/roll the dough into a 1-inch thick rectangle. Repeat folding and rolling 3 more times. Press or roll the dough out into a 9" square that's about 1" thick.
- Cut and chill. Using a sharp knife, cut the dough into 9 equal squares or use a round biscuit cutter dusted with flour to cut out circles. If you're using a circular cutter, gather the dough back up and continue to cut circles until no dough remains. Transfer the biscuits to a parchment-lined baking sheet and refrigerate for 45 minutes.
- Preheat an oven to 450 F.
- Bake. Brush the tops with heavy cream and sprinkle with flaky salt. Bake for 18-20 minutes, until puffy and golden brown.
