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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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flaky homemade sage and cheddar biscuits with black pepper and rye

Cheddar and Sage Biscuits with Honey and Rye

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
flaky homemade sage and cheddar biscuits with black pepper and rye
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Sage and Cheddar Biscuits with Honey and Rye

Homemade flaky AF biscuits with white cheddar, sage, and black pepper. Drizzle generously with honey and rye — absolute heaven!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Southern
Keyword: best homemade biscuits, biscuits from scratch, cheddar biscuits, flaky biscuits, fluffy buttermilk biscuits, homemade buttermilk biscuits
Servings: 12 biscuits
Calories: 300kcal
Author: ari | well seasoned


  • 3 ¼ cups all-purpose flour
  • 2 ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp kosher salt
  • 1 cup unsalted butter (very cold, diced)
  • 1 Tbsp fresh sage (chopped)
  • ½ cup white cheddar (grated)
  • 1 cup buttermilk (very cold)
  • 2 Tbsp unsalted butter (melted)
  • 1 Tbsp rye whiskey
  • ½ tsp freshly ground black pepper
  • ¼ tsp maldon sea salt
  • Honey (for serving)
  • Room temperature butter (for serving)


  • Whisk together flour, baking powder, baking soda, and salt in a large bowl. Use a pastry cutter to cut in butter until pea-sized pieces form.
  • Pour in chopped sage, grated cheddar, and buttermilk, mixing just until combined. Pour out onto a lightly floured surface and gently pat into a rectangle about 1” tall.
  • Use a bench scraper to cut the dough into 4 equal rectangles, then carefully stack them on top of each other. Use a lightly floured rolling pin to gently roll out into a 1” tall square (the shape isn’t as important as keeping the height!).
  • Cut into 12 biscuits, then carefully transfer to prepared baking sheet lined with parchment paper, leaving about 2” between each. Place biscuits in freezer for 10-15 minutes.
  • Preheat oven to 425 F.
  • Combine melted butter in a small bowl with rye whiskey, then brush tops of biscuits. Sprinkle each biscuit with freshly ground black pepper and a few maldon sea salt flakes.
  • Bake for 15-20 minutes or until tops are golden brown. Serve with honey and butter.


Nutrition facts calculated without honey and butter for serving (optional).


Serving: 1biscuit | Calories: 300kcal | Carbohydrates: 28g | Protein: 5.7g | Fat: 17.5g | Saturated Fat: 10.9g | Cholesterol: 46mg | Sodium: 570mg | Fiber: 1.1g | Sugar: 1.1g