Two Peas and Their Pod

Cheddar Sage Biscuits

We always serve my dad’s famous Potato Rolls at our Thanksgiving feast. We usually make a batch of plain potato rolls and Rosemary Potato Rolls. This year we will stick with tradition and enjoy potato rolls, but we might make a batch of Cheddar Sage Biscuits as well. Who’s counting carbs on Thanksgiving? Not us! We made these biscuits for a “pre-Thanksgviing” celebration with friends and they were a big hit.

If you are afraid of yeast, this biscuit recipe is perfect for you. I know the kitchen can get a little crazy on Thanksgiving, but you won’t need to worry about these drop biscuits. They are super easy to make, only take about 15 minutes to bake, and won’t hog your oven space.

The biscuits are filled with cheddar cheese and fresh sage-one of my favorite Thanksgiving herbs. We used Kerrygold’s Reduced Fat Aged Cheddar and loved the outcome! If you can’t find Kerrygold, feel free to use your favorite cheddar cheese. We brushed the tops of the biscuits with melted butter before baking to help them brown and because you can never have too much butter:)

Add these Cheddar Sage Biscuits to your Thanksgiving menu. I promise they are simple to make and will fit in nicely with all of your holiday fixings. You really can’t go wrong with buttery, cheese loaded biscuits:)

Cheddar Sage Biscuits

Yield: 12 biscuits

Cook Time: 12-15 minutes

Ingredients:

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
1 cup shredded Cheddar cheese (we used Kerrygold Reduced Fat Aged Cheddar)
1 heaping tablespoon chopped fresh sage
1 cup buttermilk
2 tablespoons butter, melted

Directions:

1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Mix in cold butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar cheese and sage. Add buttermilk and stir with a spatula until just combined.

3. Drop round spoonfuls of dough, about three tablespoons, onto prepared baking sheet. Brush biscuits with melted butter. Bake for 12-15 minutes or until tops are golden brown. Remove from oven and serve warm.

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59 Responses to “Cheddar Sage Biscuits”

  1. 42
    Deborah — November 21, 2011 @ 2:06 pm

    These sound perfect – for Thanksgiving or any other day!!

  2. 43
    brandi — November 22, 2011 @ 11:54 am

    homemade biscuits are the best. cheddar biscuits are even better!

  3. 44
    Kristen — November 22, 2011 @ 7:35 pm

    What delicious, tender biscuits… like you said, perfect for the holiday table!

  4. 45
    Sarah — November 23, 2011 @ 8:03 am

    They look perfect to go with a plate of cheese and some grapes for this weekend… :)
    Thanks for the inspiration!

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  6. 46

    Tomorrow I have to make 3 batches of your potato rolls but I’m going to bookmark these recipe and make it after the holiday. Sounds to good to miss it!
    Thanks for sharing and happy Thanksgiving!

  7. 47
    Lorna Woodhams — November 29, 2011 @ 4:13 pm

    I made these for Thanksgiving and they were wonderful. I dare say that if you swapped the sage for bay seasoning and added garlic to the butter before brushing on, they would taste like Red Lobster’s Cheddar Bay Biscuits!

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  12. 48
    AnnaG — November 20, 2012 @ 6:29 am

    Hi Maria — I know this post is from 2011 but hoping you see this. We live in CO — since you’re also at altitude, do you make any adjustments to this recipe to account for that? These will be yummy at our Thanksgiving table! :)

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  18. 49
    John — April 15, 2014 @ 6:55 am

    I’ll make this soon for sure, thank you!

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