Gruyere Herb Buttermilk Biscuits

square crop of some biscuits on parchment paper with sage leaves and chives around them.

5 from 1 vote

Gruyere Herb Buttermilk Biscuits

Gruyere Herb Buttermilk Biscuits are buttery, flaky, and incredibly delicious. Crisp and crunchy on the outside, tender and as light as air on the inside, with hundreds of flaky layers flavored with cheese and fresh herbs, these are the most indulgent biscuits you'll ever eat.

Course bread, Breakfast, brunch

Cuisine American

Keyword biscuit, biscuits, buttermilk

Prep Time 55

Cook Time 20

Resting time 45

Total Time 2

Servings biscuits

Calories 416kcal

Author Debi

Equipment

Ingredients

3 cups All-purpose flour 15 ounces
2 tablespoons granulated sugar
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
4 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon minced fresh sage plus 9 whole leaves one for each biscuit
3/4 teaspoon fine grain table salt
16 tablespoons unsalted butter frozen for 30 minutes
1 ¼ cup buttermilk chilled (10 ounces)
4 ounces Gruyere cheese shredded, room temp (1 & 1/3 cups)
Flake sea salt

Instructions

Make dough

Line rimmed baking sheet with parchment paper.
Whisk flour, sugar, parsley, chives, baking powder, baking soda, minced sage, and table salt together in large bowl.
3 cups All-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons minced fresh parsley, 2 tablespoons minced fresh chives, 4 teaspoons baking powder, ½ teaspoon baking soda, 1 tablespoon minced fresh sage, 3/4 teaspoon fine grain table salt
Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick, on the large holes of box grater directly into the flour mixture, and toss gently to combine. Set aside remaining 2 tablespoons butter. Using silicone or rubber spatula, gently fold buttermilk into flour mixture until just combined (dough will look dry).
16 tablespoons unsalted butter, 1 ¼ cup buttermilk

Shape dough

Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square. Roll dough into 12 by 9-inch rectangle with short side parallel to counter edge. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds.
Using bench scraper, turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 3 more times, for a total of 4 sets of folds, sprinkling with extra flour as needed.
Roll out dough into 12 by 9-inch rectangle, then sprinkle with Gruyere, leaving bottom 4 inches and ½-inch border around top and sides free from cheese. Using bench scraper, fold cheese-free bottom third of dough up over center, then fold center up over top, tucking any cheese that may have escaped back underneath top fold.
4 ounces Gruyere cheese
Press to seal, then roll dough into 8½-inch square, about 1 inch thick.

Rest & shape

Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes.
Adjust oven rack to upper-middle position and heat oven to 400° F.
Transfer dough to lightly floured cutting board. Using sharp, floured chef's knife, trim ¼ inch of dough from each side of square; discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on now-empty sheet and place 1 sage leaf on top of each biscuit. Melt reserved 2 tablespoons butter, then brush sage leaves and tops of biscuits with melted butter.

Bake

Bake until tops are golden brown, 20 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack, sprinkle with flake sea salt, and let cool for 15 minutes before serving.

Notes

ATK tells you to discard the biscuit trimmings. You can also twist them and bake them into bread sticks. They take less time to bake them the full biscuits.
These are best right after being baked. Flaky and buttery.

But you can make them ahead. The unbaked biscuits can be frozen: Mix up the dough and form them, then freeze the unbaked biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.

If you have leftover biscuits, they are fine on the counter for a day. You might want to pop them back in the oven to reheat a bit. After a day, I found it’s best to refrigerate them in an airtight container. To serve, place them back in the oven or toaster oven at 400° F for 7-10 minutes until heated through.

Nutrition