Hearty herbs like fresh sage, rosemary and thyme thrive in cold weather and have thick leaves and a deeply intense fragrance, making any one of them a perfect choice for these biscuits. Use these as a side for your next holiday meal.
Ingredients
- 4 cups all-purpose flour (spooned and leveled), plus more for work surface
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons coarse salt
- 2½ cups sharp cheddar cheese, grated
- 3 tablespoons fresh sage, chopped
- 1½ sticks very cold unsalted butter, cut into pieces
- 1½ cups buttermilk
- 1 egg, beaten with 1 tablespoon of water for egg wash
Instructions
Preheat oven to 450°F.
In a food processor, pulse flour, baking powder, baking soda and salt. Add cheese and sage, pulsing to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until just combined, about 2 to 3 times.
Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a ¾-inch thickness. With a floured 2¾-inch round biscuit cutter, cut out 12 biscuits (re-roll and cut scraps).
P
lace biscuits on a baking sheet, 1½ inches apart. Brush tops with egg wash and bake until puffed and golden, about 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.
