Cheddar and Sage Biscuits with Honey and Rye
I’m loosely southern. Meaning that while I’m from Florida, which is technically the south, if you ask anyone from Georgia, Alabama, or Louisiana if us Floridians are included in the roundup of southern states, they’ll likely roll their eyes then throw out a comment about how we’re just a bunch of old retired Jewish people from New England. They’d be mostly correct. And while I am neither old or retired (I’ve got the Jewish thing going for me, at least…), I am proud to say that this sort-of-kind-of-a-little-bit southern girl has mastered biscuits. Hooray! It was a process, for sure, but these cheddar and sage biscuits were worth the struggle, and I know I’ll be pocketing this recipe for a lifetime.
So how’d I do it? A lot of research, and a lot of trial and error. Should I experiment with whole wheat dough? (A resounding no.) Should I use butter or shortening? Drop biscuits or cut?
There are so many different techniques and recipes out there, but what it comes down to is touch. Unfortunately, you have to know what a biscuit dough should look like and feel like to know whether you’re making it properly. Not real helpful if you have no clue what exactly you’re looking for!
Which is why it took multiple batches, a lot of cursing, and far too many carbs in my house before I settled on this recipe.
My pants may not thank me, but my family surely will.
Say hello to the biscuits of your dreams!
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PinIngredients
- 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, (such as Michter’s, or other dark spirit)
- ½ tsp freshly ground black pepper
- ¼ tsp maldon sea salt
- Honey, (for serving)
- Room temperature butter, (for serving)
Instructions
- 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 Michter’s rye, 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.
