Reviews (1)
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Martha Stewart Member
Rating: Unrated
12/11/2009
I've tried the recipe for these biscuits from Everyday Food. Although it differs slightly, it produces excellent biscuits. I've cut back on the amount of salt by 1/2 tsp., and tried different types of cheeses. Each time they were a great success. Thanks for this wonderful recipe.
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Cheddar-Cheese-and-Sage Biscuits
Recipe Summary
Yield: Makes about 16
Ingredients
Ingredient Checklist
4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
3 cups grated cheddar cheese (9 ounces)
2/3 cup thinly sliced fresh sage
2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon heavy cream
Cook's Notes
You can freeze these biscuits once they’ve been baked, wrapped well, up to 1 week. Thaw on counter, and serve.
Gallery
Cheddar-Cheese-and-Sage Biscuits
Recipe Summary
Yield: Makes about 16
Gallery
Cheddar-Cheese-and-Sage Biscuits
Cheddar-Cheese-and-Sage Biscuits
Cheddar-Cheese-and-Sage Biscuits
Recipe Summary
Yield: Makes about 16
Recipe Summary
Yield: Makes about 16
Yield: Makes about 16
Makes about 16
Ingredients
Ingredients
- 4 cups all-purpose flour, plus more for work surface
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 3 cups grated cheddar cheese (9 ounces)
- 2/3 cup thinly sliced fresh sage
- 2 cups buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon heavy cream
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.
Cook's Notes
You can freeze these biscuits once they’ve been baked, wrapped well, up to 1 week. Thaw on counter, and serve.
Cook’s Notes
You can freeze these biscuits once they’ve been baked, wrapped well, up to 1 week. Thaw on counter, and serve.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/11/2009
I've tried the recipe for these biscuits from Everyday Food. Although it differs slightly, it produces excellent biscuits. I've cut back on the amount of salt by 1/2 tsp., and tried different types of cheeses. Each time they were a great success. Thanks for this wonderful recipe.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
12/11/2009
I've tried the recipe for these biscuits from Everyday Food. Although it differs slightly, it produces excellent biscuits. I've cut back on the amount of salt by 1/2 tsp., and tried different types of cheeses. Each time they were a great success. Thanks for this wonderful recipe.
Martha Stewart Member
Rating: Unrated
12/11/2009
I've tried the recipe for these biscuits from Everyday Food. Although it differs slightly, it produces excellent biscuits. I've cut back on the amount of salt by 1/2 tsp., and tried different types of cheeses. Each time they were a great success. Thanks for this wonderful recipe.
Rating: Unrated
All Reviews for Cheddar-Cheese-and-Sage Biscuits
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Reviews:
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All Reviews for Cheddar-Cheese-and-Sage Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
