No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Cheddar and Sage Biscuits

  • prep: 15 mins
    total time: 30 mins
  • yield: Makes 12

Ingredients

  • 4 cups all-purpose flour (spooned and leveled), plus more for working
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons coarse salt
  • 2 cups grated sharp white cheddar (5 1/2 ounces)
  • 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

Directions

  1. Step 1

    Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cheddar and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.

  2. Step 2

    Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (reroll and cut scraps).

  3. Step 3

    Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Source
Everyday Food, December 2009

Reviews (2)

  • 23 Nov, 2010

    Fabulous! These are the best biscuits I have made in a long time. I also used a pastry blender rather than the food processor. I will add a little more sage next time, but otherwise a great recipe.

  • 15 Nov, 2010

    Really tasty biscuits. The sage is really delicious.
    I made them without a food processor simply by incorporating the butter with a pastry cutter.