You can freeze these biscuits once they've been baked, wrapped well, up to one week. Thaw on counter, and serve.
- Yield: Makes about 16
Source: Christmas Vol. 7 2004
- 4 cups all-purpose flour, plus more for work surface
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 3 cups grated cheddar cheese (9 ounces)
- 2/3 cup thinly sliced fresh sage
- 2 cups buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon heavy cream
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.