Buttermilk Sage Biscuits

With layers of flaky dough, savory cheese, and herby sage, these biscuits strike the perfect balance between comfort food and holiday showstopper.

Why We Love This Recipe

• Seriously Flaky Layers: Grating frozen Hiland unsalted butter is the simple secret to getting those picture-perfect, pull-apart layers that make these biscuits so good. Plus, using Hiland buttermilk gives them a wonderful tang and makes the crumb incredibly tender.
• Savory Holiday Flavor: The combination of nutty gruyere cheese and earthy sage is a classic for a reason—it tastes like the holidays in every single bite.
• No Fancy Skills Needed: If you can grate butter and fold a piece of paper, you can make these. It’s all about simple steps for a really impressive result.

Ingredient Notes

Butter: Using Hiland Unsalted Butter straight from the freezer is the best way to get flaky layers. Cold, solid bits of butter create steam pockets as they melt in the oven.

Buttermilk: Hiland Buttermilk adds a wonderful tang and makes the biscuits incredibly tender. Be sure to keep it cold right until you mix it in.

Sage: Fresh sage is a must here. Its flavor is so much brighter and more complex than dried, and it really makes the biscuits special.

Gruyere Cheese: This cheese melts beautifully and adds a rich, nutty flavor. A good sharp cheddar also works great if that’s what you have on hand.

Step by Step Instructions

1. Get set up. Measure out your ingredients first. Since you want everything to stay cold, it helps to have everything ready to go.
2. Make the dry mix. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and garlic powder. This makes sure everything is evenly distributed so your biscuits rise perfectly.
3. Grate the butter. Grab your frozen butter and grate it on the large holes of a box grater right into the flour mixture. Toss it gently with your fingers or a spoon until all the butter shreds are coated in flour.
4. Combine everything. Fold in the shredded cheese and chopped sage. Make a well in the center and pour in the cold buttermilk. Gently stir with a spatula just until a shaggy dough forms. It’s okay if there are still some dry spots.
5. Layer and fold. Dump the dough onto a floured surface and press it into a rough rectangle. Fold it into thirds, like a letter. Give it a quarter-turn, and then fold it into thirds again. Repeat this two more times to build all those wonderful layers.
6. Cut and chill. Press the dough into a 1-inch thick square. Use a sharp knife to cut it into 9 even squares. Place them on a parchment-lined pan and pop them in the fridge for 30 minutes. This chill time helps them bake up tall and flaky.
7. Bake to perfection. Preheat your oven to 400°F. If you like, press a small sage leaf on top of each biscuit for a pretty look. Brush the tops with a little melted butter and bake for 20-25 minutes, until they’re puffed and golden brown.

Expert Tips and Tricks

• Measure flour carefully. For accurate results, lightly spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and can lead to dense biscuits.
• Don’t overwork the dough. Handle the dough as little as possible once you add the buttermilk. Overmixing leads to tough biscuits.
• Use a sharp knife. A sharp knife cuts cleanly without sealing the edges, which helps the biscuits rise straight up.
• The chill is important. Don’t skip the 30-minute fridge rest. It re-chills the butter, which is key for that ultimate flaky texture.

Make Ahead and Storage Instructions

You can make the dough, cut the biscuits, and keep them covered in the refrigerator for up to 24 hours before baking. It’s a great way to get a head start on your holiday meal prep.

Biscuits are always best the day they are made. Keep any leftovers in an airtight container at room temperature for up to two days. The baked biscuits will also keep well in the freezer for up to 3 months. Reheat them in a 350°F oven for a few minutes to bring back that fresh-from-the-oven warmth.

Serving Ideas

Serve your buttermilk biscuits immediately with a generous pat of butter, or alongside gravy at your Thanksgiving dinner. They’re also fantastic split open with a slice of leftover turkey or ham tucked inside for the ultimate next-day sandwich.

For a festive Christmas morning, serve them with honey butter or cranberry jam for a delightful sweet-savory twist. However you serve them, they’re sure to be a hit!

For more delicious recipes, visit Hiland Dairy’s recipe page.