Buttermilk Sage Biscuits
Flaky Buttermilk Sage Biscuits with gruyere cheese—golden, tender, holiday-ready
9 biscuits
Ingredients:
- 3 1/4 cups (425 grams) all-purpose flour spooned and leveled
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder aluminum-free
- 1/2 teaspoon baking soda
- 2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 3/4 cup (12 tablespoons) Prairie Farms Unsalted Butter frozen (plus additional for brushing)
- 1 cup (4 oz) shredded gruyere cheese
- 2 tablespoons chopped fresh sage plus whole leaves for garnishing
- 1 1/4 cups Prairie Farms Buttermilk cold
Directions:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and garlic powder.
- Grate frozen butter on large holes of a box grater. Toss with flour mixture until evenly coated.
- Fold in shredded gruyere and chopped sage.
- Pour in cold buttermilk and fold gently until dough just comes together.
- Turn dough onto a floured surface and press into a rough 12x9-inch rectangle.
- Fold rectangle into thirds like a letter, rotate 90 degrees, and fold again, sprinkling work surface and dough with more flour as needed to prevent sticking. Repeat this folding two more times (a total of four times) to build flaky layers.
- Roll dough into a 1-inch-thick square and trim the edges if desired. Cut into 9 equal squares and transfer to a sheet pan lined with parchment paper. Refrigerate for 30 minutes.
- While biscuits chill, preheat oven to 400°F.
- Press a small sage leaf on top of each biscuit for decoration. Brush top of each biscuit with melted butter and bake for 20–25 minutes or until golden brown.
