These sage and cheddar biscuits will be your favorite addition to any BBQ, picnic, or get together. They are fresh, flaky, and taste best with warm melted butter.
Sage is a nice, earthy herb that I grow every year. And I even just learned it’s an annual and will come back every year! One of my favorite foods to make with fresh sage are these sage and cheddar biscuits. I could eat the entire batch; they are that good! One thing about homemade biscuits is they aren’t the most healthy for you. The recipe I followed called for 1.5 sticks of butter! Woof! I wanted to make it healthier without losing the taste. I had fun experimenting with different ingredients and it was a little trial and error, but I’ve successfully created a healthier version of sage and cheddar biscuits that cuts down on the butter from one and half sticks to only ¼ cup.
I also opted not to use buttermilk because it’s one of those ingredients I will buy and use only a little bit and the rest will go to waste. So here it is: your new favorite, heathier biscuit recipe with no buttermilk and less butter!
- 4 cups all-purpose flour
- 1 tsp baking soda
- 2 tbsp baking powder
- 2 tsp salt
- 2 cups grated sharp white cheddar cheese
- 2 tbsp fresh sage, chopped
- ¼ cup butter
- ¼ cup applesauce
- 1 cup milk
- 1 tbsp vinegar
- Preheat oven to 450 degrees.
- In a food processor, add flour, baking soda, baking powder, and salt. Pulse, then add cheese and sage and pulse again to combine.
- Add butter, applesauce and pulse until the mixture starts to combine and turn coarse.
- In a small bowl, mix the milk and vinegar together, let sit for 1 minute, then add to the food processor and pulse until just combined.
- Lightly flour work surface and knead the dough. Roll out until ¾ inch thick and use a biscuit cutter to cut out 12 biscuits. If you don’t have a biscuit cutter, a 1 cup measuring cup works well too. (That’s what I use)
- Place biscuits on a baking sheet and bake until golden brown, about 12-14 minutes. Transfer to a wire rack to cool.
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