Saturday, March 23, 2013

on cheddar sage biscuits...

These turned out amazing if I do say so myself. I've never made homemade biscuits and I'm pretty excited about how these turned out. I had already planned ahead of time that we were going to have creamed chipped beef for breakfast and had the longing to get a bit fancy with biscuits instead of just using regular toasted bread. 

These Cheddar Sage Biscuits are perfect to have with something like creamed chipped beef for example or even making breakfast sandwiches out of them. And I don't see why you can't enjoy them along side a meal. Sage is one of my favorite herbs to cook with. The aroma it gives off while baking or cooking is beyond words. I can't even give you a description that will give the taste of it alone any justice. So with that being said you'll just need to make them to really truly understand anything I've just said. Okay? Yeah. Good. 

2 cups flour 
2 tablespoons fresh sage 
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, chopped into cubes
1/4 cup cheddar cheese, shredded
3/4 cup buttermilk 

1// Preheat oven to 400°. Aline a baking sheet with parchment paper and set aside.
2// Whisk together flour, baking powder, sugar, baking soda and salt in a large bowl. Using your hands, pastry blender or even your kitchen aid (which is what I did and it worked just fine) add cubed up cold butter and work it into the dry ingredients. Keep working butter into the dry ingredients until it starts looking like course meal and crumbles. 
3// Add buttermilk. In the bowl, using your hands work the buttermilk until everything starts to hold together. Next work in the sage and cheddar cheese. 
4// Transfer to a floured work station and roll out dough to about 1/2 inches thick. Use a round cutter (or the top of a mason jar!) and press down,  twist and place on baking sheet. Brush tops of biscuits with some buttermilk and place them in the oven. 
5// Bake for about 12-15 minutes or until golden.


No comments :

Post a Comment