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These Smoked Cheddar & Sage Biscuits are crunchy on the outside and light and fluffy on the inside with a smoky, herby flavor. Slather them in salted butter while they're still hot for a moment of pure joy.
I am immensely grateful and so priviliged that the only major tragedy I've experienced during this global pandemic is that I'm about to run out of flour. I'm hoping for a miracle from the baking gods. Things will start to get truly boring if I can't keep baking. Will I need to start baking gluten-free recipes? I think that's a step too far.
Is anyone else feeling a little bit guilty about enjoying this lockdown? I'm grateful for every day that I wake up with absolutely no pressure to leave the house. I know it's going to end any minute, so I'm just trying to absorb as much of the quiet as possible.
While we're savouring these precious moments, I've made you some Smoked Cheddar & Sage Biscuits. I love that these are drop biscuits because it means I don't have to worry about making them neat and tidy or making a mess of my counters by rolling them out.
I also love that they're loaded with applewood smoked cheddar. I'm sort of hooked on it right now. They add the perfect punch of deep flavor to these otherwise delicate biscuits. These would be great with a stew or soup, but to be honest, all I need is a slab of butter.
This idea comes from Two Peas and their Pod. I halved the original recipe to make six good size biscuits. As far as I'm concerned, that's lunch for two people. Never take nutrition advice from me.
How to make Smoked Cheddar & Sage Biscuits
These biscuits come together in the traditional way. Stir together your dry ingredients, use your clean hands to rub in the butter, add your cheese and sage, then stir in some buttermilk until it all comes together. Divide your dough into six rough heaps and plop them onto a baking sheet. Brush each biscuit with a little melted butter before popping them in the oven.
They bake up in under 15 minutes. They should be golden brown with lovely, craggy, crunchy bits on the outside. They'll be light and fluffy on the inside. Eat them hot to have a really good day.
The only thing that's certain in life is that everything changes. And biscuits are always awesome. At least we have that to hold onto.
For more awesome biscuit action, be sure to check out these Cheddar Jalapeno Biscuits.Print
Smoked Cheddar & Sage Biscuits
These Smoked Cheddar & Sage Biscuits are crunchy on the outside and light and fluffy on the inside with a smoky, herby flavor.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 1 cup plus 2 tablespoons all-purpose or plain flour
- 1-¼ teaspoons baking powder
- 1 teaspoon sugar
- ⅜ teaspoon baking soda
- ⅜ teaspoon salt
- 1.5 ounces cold butter, cut into chunks
- ½ cup grated smoked cheddar
- ½ teaspoon dried sage
- ½ cup buttermilk
- 1 tablespoon melted butter
- Preheat your oven to 450 F (210 C) and line a baking sheet with parchment or a silicone baking mat.
- In a large mixing bowl, stir together flour, baking powder, sugar, baking soda, and salt to evenly disperse everything.
- Add your butter chunks, and use your fingers to rub the butter into the flour mixture until you have a coarse mixture resembling wet sand.Stir in shredded cheese and dried sage.
- Add your buttermilk to this mixture and stir with a wooden spoon or rubber spatula to form your dough. This could take a bit of work. Be patient. It will come together.
- Divide your dough into six and scoop it onto baking sheet. Brush each biscuit with a bit of melted butter.
- Bake your biscuits for 12-15 minutes or until golden brown. Cool for a few minutes then serve warm.
Keywords: Cheddar, Sage, Biscuits
These biscuits are so so good! I had to hide one from my family so I could have it with breakfast the next morning. 😉
I fully support you hiding food from the rest of the family. Cook's privilege.