Cheddar and Sage Biscuits

Cheddar and Sage Biscuits
Cheddar and Sage Biscuits

Cheddar and Sage Biscuits

A couple of weeks ago, Jonah and I got that nasty cold that’s been floating around. We were both out of commission for a few days, which really sucked. When I started finally feeling a little bit better, I really wanted to make some bread. See, a couple weeks before we got sick I bought some active dry yeast because I really want to start making bread. I’m terrified of it, for some reason, and also I don’t want to go through the learning process. I just want to start making beautiful crusty sourdoughs to begin with. But I think I should learn about the process and the ingredients and all that too, rather than perhaps biting off more than I can chew.

Anyway, back to the story. So I wanted to make bread but I really wasn’t feeling up to it: I was still a little light-headed, not to mention drugged up. But I wanted something bread-like. I recalled a recipe I had seen onĀ If you have never been to her website, you really ought to. More recipes, craft, and homemaking ideas than you will ever have time to look at. So I went to my pinterest where I had saved the recipe (more on pinterest later), and got started: Cheddar and Sage Biscuits.

Sounds good, no?

Cheddar & Sage Biscuits

I don’t think it would hurt to add a little more cheese and a little more sage to the recipe. These ingredients were really subtle, and I think I was hoping they’d be a little more obvious in taste. The recipe also says to use a food processor, but mine was not nearly big enough for all this stuff. It nearly overflowed by the time I got to the butter. What I would recommend is putting either half or 3/4 of the flour in to begin with, then everything except the buttermilk, then transferring either to an electric mixer (kitchenaid) or hand mixing and adding in the remaining flour and buttermilk. But I dont’ know, try whatever you want. Just don’t blame me when you can’t fit it all in your food processor.


4 cups all-purpose flour, plus more for working
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt
2 cups grated sharp white cheddar, or whatever cheddar you have around (also, a little parmesan would probably taste delicious too…)
2 tablespoons chopped fresh sage
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups low-fat buttermilk


Preheat oven to 450 degrees. In a food processor, combine flour, baking powder, baking soda, and salt. Add cheese and sage, pulse to combine. Add butter and pulse until mixture is the texture of coarse meal. Add buttermilk and pulse until combined. Turn dough out onto a lightly floured work surface and knead it comes together. Don’t overknead it! With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter (or, you know, a cup), cut out biscuits (reroll and cut scraps).

Place biscuits on a baking sheet, 1 1/2 inches apart (I did only 6 per batch to ensure they had enough room), and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

They’re also really good if you cut them in half and put them in the toaster for breakfast the next morning. I took little tupperwares of these biscuits to some friends who are still in school at Lewis & Clark. They work their butts off, and so sometimes I really like to bring them a little surprise treat. I think they appreciate it.