Description
These Savory Cheddar and Sage Biscuits are a delightful blend of sharp cheddar cheese and fragrant fresh sage folded into tender, flaky biscuit dough. Baked to a golden brown, these biscuits have a wonderful buttery flavor with a crisp exterior and soft, fluffy interior—perfect as a hearty side or a savory snack.
Ingredients
Dry Ingredients
- 2 cups self-rising flour
- ½ tsp kosher salt
- 1 tbsp sugar
Wet Ingredients
- ¾ cup + 2 tbsp buttermilk, chilled
- 6 tbsp unsalted butter, very cold and cut into cubes
- 1 cup grated cheddar cheese
- 2 tbsp chopped fresh sage
- 1 egg + 1 tsp water (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 425°F (218°C) to ensure it is hot enough for the biscuits to rise and brown properly.
- Mix Dry Ingredients: In a medium bowl, whisk together the self-rising flour, kosher salt, and sugar to combine the leavening agents and seasonings evenly.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry blender or two forks, work the butter into the flour until the mixture resembles pea-sized crumbs. This creates the flaky texture in the biscuits.
- Add Wet Ingredients and Mix: Pour in the chilled buttermilk, then add the grated cheddar cheese and chopped fresh sage. Gently stir with a wooden spoon or spatula until the dough comes together. The dough will look shaggy but should hold; avoid overmixing to keep biscuits tender.
- Fold and Shape Dough: Turn the dough out onto a lightly floured surface and flatten it into a roughly 1-inch thick rectangle. Fold the dough inward on itself and turn 90 degrees, repeating this folding step twice more, gently flattening after each fold. This layering technique helps create flaky layers. Finally, reshape the dough into a 1-inch thick rectangle.
- Cut Biscuits: Dip a 3-inch biscuit cutter in flour and press straight down into the dough to cut out biscuits. Avoid twisting the cutter to ensure the biscuits rise straight.
- Apply Egg Wash: Whisk together the egg and water to make an egg wash. Brush the tops of the cut biscuits with the egg wash to promote a golden, shiny crust.
- Bake Biscuits: Place the cut biscuits on a baking sheet spaced slightly apart and bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.
- Cool and Serve: Remove from the oven and let cool slightly on a wire rack. Serve warm for the best taste and texture.
Notes
- Use very cold butter to create flaky biscuit layers.
- Do not overmix the dough to avoid tough biscuits.
- Folding the dough adds layers, making the biscuits flakier.
- Chilling the dough before baking is optional but can improve texture.
- Fresh sage can be substituted with dried sage if fresh is unavailable, but reduce quantity to 1 teaspoon.
- These biscuits are best enjoyed the day they are baked but can be reheated for freshness.
