These Sage and Cheddar Biscuits are a golden, flaky delight that come together in just 35 minutes. Perfectly crisp on the outside and tender within, they’re infused with the earthy aroma of sage and the rich, tangy bite of sharp cheddar. Whether served warm from the oven or enjoyed later, they’re a comforting treat that pairs beautifully with soups, stews, or even a simple pat of butter.

With no yeast required, this recipe is wonderfully quick and fuss-free, making it ideal for busy days or last-minute gatherings. The savory blend of herbs and cheese creates a flavor that’s both rustic and indulgent, while the buttery layers melt in your mouth. These biscuits are sure to become a go-to favorite for their ease, flavor, and irresistible texture.

Ingredients for Sage and Cheddar Biscuits

3 ¼ cups (16¼ oz/461g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup (3 oz/85g) sharp cheddar cheese, grated (substitute with any hard cheese if preferred)
2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried sage)
1 cup (8 oz/225g) butter, very cold and diced (unsalted preferred)
1 cup (8 fl oz/225ml) cold buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
Egg wash (1 egg beaten with 1 tablespoon water or milk)

Step-by-Step Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Set aside.
In a food processor (or by hand in a large bowl), combine the flour, baking powder, salt, and baking soda until well mixed.
Add the cheddar cheese and sage and pulse (or mix) until evenly distributed.
Cut or pulse in the cold butter until the mixture resembles small peas.
Pour in the cold buttermilk and mix until just combined. Do not overmix.
On a floured surface, quickly press the dough together until it just barely comes together. Roll it out into a rectangle about 1-inch (3cm) thick.
Fold the dough in thirds like a letter, then roll it out again to a rectangle 1-inch (3cm) thick.
Cut the dough into 12 squares and place them on the prepared baking sheet. Brush the tops with egg wash.
Bake for about 15 minutes, or until the tops are golden brown.
Let cool slightly, then enjoy warm, slathered with butter. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat or defrost in a 325°F (165°C) oven for about 10 minutes.

Perfect Pairings: Sauce and Topping Ideas

These Sage and Cheddar Biscuits are delicious on their own, but they shine even brighter with a few extras. Try slathering them with honey butter for a sweet-savory twist, or dip them into a warm bowl of tomato soup for a cozy meal. For a tangy kick, serve with a side of spicy mustard or jalapeño jam.

Storage and Reheating Tips

Store leftover biscuits in an airtight container at room temperature for up to three days. To freeze, wrap them individually in plastic wrap and place in a freezer-safe bag for up to two months. Reheat in a 325°F (165°C) oven for about 10 minutes to restore their flaky texture.

Recipe Variations to Try

Switch up the flavors by swapping the cheddar for Gouda or Parmesan, or add a pinch of garlic powder for extra depth. If you’re not a fan of sage, try rosemary or thyme for a different herbal note. For a spicy twist, mix in some chopped jalapeños or a dash of cayenne pepper.

Time-Saving Tips for Busy Bakers

To save time, prep your ingredients ahead of time—grate the cheese, chop the sage, and dice the butter the night before. Use a food processor to quickly combine the dough, and skip the folding step if you’re in a hurry (though it does add extra flakiness!).

Equipment Guidance for Best Results

A food processor makes this recipe a breeze, but you can also mix the dough by hand with a pastry cutter or fork. Use a sharp knife or a bench scraper to cut the dough into squares, and don’t forget to brush them with an egg wash for that golden, glossy finish.