Recipe: Cheddar Cheese & Sage Biscuits

Growing up I spent summers in the south. So every now and then I get a craving for a biscuit. I decided to make these this weekend to accompany a vegetable lasagna. They are wonderful. Extremely tasty, light and flaky.

Try them today, they are super easy to make!

Ingredients

Makes about 16

• 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

Directions

1. 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.
2. 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.
3. 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.

From Martha Stewart Living