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Biscuits: Cheddar and Sage Biscuits

Source of Recipe

Seattle Times--From Everyday Food, Martha Stewart


List of 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 1/2 ounces)

2 tablespoons chopped fresh sage

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

1 1/2 cups low-fat buttermilk




Recipe

1. 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 of butter remaining. Add buttermilk and pulse just until combined, about 2 to 3 times.

2. 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).

3. Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, about 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Makes 12 biscuits.