 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
You can freeze these biscuits once they have been baked, wrapped well, up to one week. Thaw on counter and serve. Ingredients:
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 chilled unsalted butter, cut into small pieces |
3 cups grated cheddar cheese |
2/3 cup thinly sliced fresh sage |
2 cups buttermilk |
1 large egg, lightly beaten |
1 tablespoon heavy cream |
Directions:
1. Preheat ovent o 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt sugar and paprika. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in cheddar and sage. Pour the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough.
2. On a lightly floured work surface, pat dough (with lightly floured hands) into a 1 inch thick round. Divide into 16 pieces transfering to a baking sheet.
3. In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake 20 - 30 minutes rotating baking sheets halfway through until golden brown.
|
|