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1
Preheat the oven to 425u00b0F and position a rack in the lower third of the oven.
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2
In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt.
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3
Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas.
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4
Add the chopped thyme and sage, and the Gruyere.
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5
Stir in the buttermilk just until the dough is moistened.
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6
Lightly dust a work surface with flour.
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7
Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together.
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8
Pat the dough into a 1/2-inch-thick disk.
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9
Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible.
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10
Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds.
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11
Pat the remaining scraps together and gently press them into a biscuit.
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12
Transfer the biscuits to a large baking sheet and brush the tops with the melted butter.
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13
Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
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14
Bake the biscuits for 20 minutes, or until golden.
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15
Let the biscuits cool slightly on the baking sheet before serving.
