Cheddar Biscuits with Sage
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
22 biscuits
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Calories
55 kcal
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Cuisine
International, Vegan
Cheddar Biscuits with Sage
Description
The Cheddar Biscuits with Sage recipe mixes flour, baking powder, salt, sugar, and fresh chopped sage with cold butter cut into small pieces. The cold butter is incorporated until the mixture resembles coarse peas, which promotes flakiness during baking. Almond milk combined with lemon juice simulates buttermilk, contributing acidity that reacts with baking powder for leavening and a tender crumb. Grated cheddar cheese is folded into the dough to add savory depth and richness.
The dough is gently rolled out and cut into rounds to preserve texture and prevent toughness. Baking at a relatively high temperature of 400°F provides a golden crust while keeping the interior soft. Sage imparts a subtle earthy note that complements the sharpness of cheddar.
These biscuits can be served with butter, jams, honey, or gravies depending on preference. Variations can be made by swapping out cheeses or herbs, and plant-based alternatives can be used for a vegan version.
Storage recommendations include keeping biscuits at room temperature in an airtight container for a couple of days or freezing them for longer preservation.
Ingredients
- ½ cup butter cold, regular or vegan
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 2 tsp granulated sugar
- 1 tbsp baking powder
- ¾ cup almond milk 2 tbsp
- 1 tbsp lemon juice
- ¾ cup cheddar cheese grated, or vegan cheese
- 2 tbsp sage finely chopped, fresh
Instructions
- Preheat the oven to 400F and line two baking sheets with parchment paper.
- In a small bowl, combine almond milk and lemon juice. Set aside.
- As that sits, prepare grated cheese and finely chopped sage.
- In a large bowl, combine the all-purpose flour, salt, sugar, baking powder, and chopped sage. Whisk ingredients together.
- Cut the cold butter or vegan butter into small cubes and add to the large mixing bowl. Using a pastry cutter or hand mixer, incorporate the butter, breaking it into smaller pieces until it resembles the size of green peas or just larger.
- To the same bowl, add the almond milk and lemon juice mixture. In addition, add the cheese. Fold in by hand or with a wooden spoon until just combined. The dough should come together easily. If it is too dry, add a small amount of milk if needed. Be sure not to overmix.
- Remove the dough from the bowl onto a gently floured surface. Lightly roll the dough out to about 1-1 ½ inch thick. Using a 2-inch round cookie cutter, cut out the biscuits, placing them directly onto the baking sheets evenly spaced apart. They will expand as they bake.
- Prior to baking, use brush some almond milk on top of each biscuit. This will provide extra moisture and color.
- Bake biscuits for 10-12 minutes. Remove from oven and let them rest until cooled.
Notes
- Vegan butter can replace regular butter in equal amounts for a dairy-free version.
- Almond milk may be substituted with other plant-based milks or buttermilk; if using buttermilk, omit lemon juice.
- Cheddar cheese can be swapped for other cheeses or omitted entirely for different flavor profiles.
- Fresh herbs like sage can be replaced with other favorites when desired.
- Serve biscuits with butter, jam, honey, or gravy to complement flavors.
- Using a 3-inch cookie cutter makes larger biscuits that bake for 12-14 minutes, yielding about 12 biscuits.
- Store biscuits in an airtight container at room temperature for 2 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22biscuits
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 22 | |
| Calories | 55kcal | 3% |
| Carbohydrates | 11.7g | 4% |
| Protein | 1.5g | 3% |
| Fat | 0.3g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Sodium | 114.3mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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