Begin by dicing the cold butter into 1/4" cubes and place it in the freezer for about 15 minutes.

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, and grated gruyere cheese.

Remove the chilled butter from the freezer and add it to the dry mixture. Mix on low speed until the mixture resembles coarse crumbs, about 1-2 minutes.

Slowly stream in the cold buttermilk and heavy cream while mixing on low speed until the dough comes together.

Transfer the dough onto a lightly floured surface. Roll it out into an 8x11" rectangle and fold it into thirds like a letter. Repeat this lamination process two more times.

Cut the dough into square biscuits using a knife or round cutter. Place them on a parchment-lined baking sheet and refrigerate for 45 minutes.

Preheat your oven to 450°F (232°C).

Brush the tops of the chilled biscuits with heavy cream and sprinkle with flaky sea salt. Bake for 18-20 minutes until puffed and golden brown.