Sunday, December 27, 2015

Cheddar and Sage Biscuits

Makes 24 2-inch biscuits or 1 dozen 2 ¾-inch biscuits
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
I don’t make biscuits often, mainly because I have a bread addiction.  But, we were invited to a holiday party and I knew soup was involved; therefore, I made the sacrifice and prepared these really tasty, tender Cheddar and Sage Biscuits.  The great thing about this recipe is that the dough can be prepared in a food processor.  After that, just roll out the dough on a floured board, then cut out the rounds and pop ‘em in the oven. 
4 cups all-purpose flour (plus more sprinkling on the board and rolling pin)
2 Tablespoons baking powder
1 teaspoon baking soda
2 teaspoons Kosher salt
2 cups freshly grated sharp cheddar cheese
2 Tablespoons minced fresh sage
¾ cup cold unsalted butter (1½ sticks), cut into small pieces
1½ cups buttermilk
1 Tablespoon unsalted butter, melted (optional)
Preheat the oven to 450 F.  Place a sheet of parchment paper on a baking sheet for easy clean up.  In a food processor, pulse the flour, baking powder, baking soda, and salt.  Add the cheddar and sage and pulse to combine.  Add the cold butter pieces and pulse until the mixture is the texture of course meal, with a few pea-size pieces butter remaining.  Add the buttermilk and pulse just until combined, 2 or 3 times.
Turn the dough out onto a lightly floured board and knead just until it comes together(Don’t over work the dough or the biscuits will be tough.  In other words, it’s okay if all the flour isn’t completely incorporated.)  With a floured rolling pin roll dough to a ¾ inch thickness.  With a floured 2-inch round biscuit cutter*, cut out the biscuits.  (Don’t twist the biscuit cutter because twisting will prevent the biscuits from rising.)  Reroll and cut the scraps.
Place the biscuits on the baking sheet about 1½ inches apart.  Bake until puffed and golden brown, 12-15 minutes.  Transfer to a wire rack.  Brush with melted butter, if desired.  Serve warm or at room temperature.
*You can also use a 2¾-inch round biscuit cutter to make 1 dozen larger biscuits.

No comments: