Sage And Cheddar Biscuits (No Yeast)
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.
Ingredients
- 3 1/4 cups all-purpose flour 16 1/4oz/461g
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sharp cheddar cheese 3oz/85g, grated
- 2 tablespoons fresh sage finely chopped
- 1 cup butter 8oz/225g, very cold and diced
- 1 cup cold buttermilk 8floz/225ml
- Egg wash
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), combine flour, baking powder, salt, and baking soda until combined.
- Add in the cheddar cheese and sage and pulse until combined.
- Cut or pulse in the butter until the butter is the size of small peas.
- Add the buttermilk and mix until just combined.
- On a floured surface, quickly press the dough together until it just barely comes together, and then roll it out into a rectangle about 1-inch (3cm) high.
- Fold the dough in thirds like a letter and then roll out again to a rectangle 1-inch (3cm) thick.
- Cut the dough into 12 squares and place on your baking sheet, brush with the egg wash.
- Bake for about 15 minutes, until the tops are golden brown. Once cooled enjoy slathered with butter.
- Store any leftovers in an airtight container at room temperature for up to three days or freeze for up to 2 months. Reheat or defrost in a 325°F (165°C) oven for about 10 minutes.
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