Sage and Cheddar Biscuits

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I feel like all I’ve been writing about recently are carbs, which sounds about right, because it’s mid-November a.k.a. High Time for Gluttony.

We rarely had bread products on the Thanksgiving table growing up (too much food!), but now that I host Thanksgiving dinner, I typically try to cram one in.

My thoughts turned to biscuits this year, and also sage, a wonderfully fragrant herb we tend to think about only around the holidays. It does evoke wintery vibes, but it can be versatile in dishes from poultry to pasta. And biscuits!

These are pretty standard biscuits made with butter and buttermilk, then loaded with Cheddar cheese and fresh sage. Unlike other bread products that need to rise, they’ll take you 15 minutes to make.

We’ll serve these on the Thanksgiving table, but more likely, we’ll use them as vessels for leftovers the next day.

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Cheddar and Sage Biscuits

4 cups all-purpose flour, plus more for working

2 tablespoons baking powder

1 teaspoon baking soda

2 teaspoons coarse salt

2 cups grated sharp cheddar cheese (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

Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda and salt. Add cheddar cheese and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-sized pieces of 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 ¾ inch thickness. With a floured 2 ¾-inch round biscuit cutter, cut out 12 biscuits. (Reroll and cut scraps.)

Place biscuits on a baking sheet, 1 ½ inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Source: Adapted from Everyday Food