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Buttermilk White Cheddar, Sage and Biscuits
2 cups all purpose flour
1 teaspoon kosher salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1 tablespoon sugar
8 tablespoons unsalted butter, chilled, cut into small pieces
3 1/4 ounces white cheddar cheese, grated to yield 1 cup plus 2 tablespoons
10 fresh sage leaves, cut into thin strips
2/3 cup buttermilk
Preheat the oven to 400 degrees. Line a 12 by 17 inch baking sheet with parchment paper. Set aside.
In a large bowl, combine the flour, salt, baking powder, cream of tartar and sugar. Using your fingers or a pastry cutter, cut the butter into the flour mixture. Combine until the mixture resembles coarse meal. Stir in 1 cup of the cheddar and the sage. Using a fork, add the buttermilk and combine until the buttermilk is just incorporated. The mixture will be crumbly.
Turn out the dough onto a lightly floured surface. Use your hands to lightly press it together until the dough is a scant 3/4 inch thick. Using a 1 1/2 inch round cookie cutter, cut out the rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds. Transfer them to the prepared baking sheet.
Sprinkle each biscuit with the remaining cheese. Bake until golden brown, 10 to 12 minutes.
Yields 3 dozen.
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Buttermilk White Cheddar, Sage and Biscuits
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Category: Recipes
Prep Time: Cook Time: Total Time:
Buttermilk White Cheddar, Sage and Biscuits
2 cups all purpose flour
1 teaspoon kosher salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1 tablespoon sugar
8 tablespoons unsalted butter, chilled, cut into small pieces
3 1/4 ounces white cheddar cheese, grated to yield 1 cup plus 2 tablespoons
10 fresh sage leaves, cut into thin strips
2/3 cup buttermilk
Preheat the oven to 400 degrees. Line a 12 by 17 inch baking sheet with parchment paper. Set aside.
In a large bowl, combine the flour, salt, baking powder, cream of tartar and sugar. Using your fingers or a pastry cutter, cut the butter into the flour mixture. Combine until the mixture resembles coarse meal. Stir in 1 cup of the cheddar and the sage. Using a fork, add the buttermilk and combine until the buttermilk is just incorporated. The mixture will be crumbly.
Turn out the dough onto a lightly floured surface. Use your hands to lightly press it together until the dough is a scant 3/4 inch thick. Using a 1 1/2 inch round cookie cutter, cut out the rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds. Transfer them to the prepared baking sheet.
Sprinkle each biscuit with the remaining cheese. Bake until golden brown, 10 to 12 minutes.
Yields 3 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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