Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cheddar and Sage Biscuits 3.7 (100) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Yield: 12 The cheddar and sage bring a distinctive flavor to these biscuits. 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 ½ ounces) 2 tablespoons chopped fresh sage ¾ cup (1 ½ sticks) cold unsalted butter, cut into pieces 1 ½ cups low-fat buttermilk Directions 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. 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). 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. Rate it Print