Cheddar Sage Biscuits

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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

Servings
12 biscuits

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

Instructions

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

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. These look very good! I have been waiting for a long time for a stand mixer and I won’t be getting it until AFTER Thanksgiving. I’m so bummed when I see recipes that start with “In the bowl of your stand mixer….” so these look like a great alternative to something involving yeast and rising and warm places! Thanks!

  2. These sound and look so good. So simple and quick to make too. From your picture it looks like the cheese may have been white cheddar rather than the yellow….love the idea of the sage flavor too. Totally yum.

  3. woman, you’re killing me with all of these delicious breads! i want them all! 🙂 sage is soooo awesome & i bet it’s wonderful in these biscuits. i think these biscuits would make theeee best leftover turkey sandwiches 😉

  4. Can’t go wrong with Kerrygold…or with sage! What an amazing flavor combination. There are so many wonderful rolls and biscuits floating around…I think my Thanksgiving meal could be made up of bread and I’d be one happy girl!

  5. Counting carbs on T-Day is basically sacrilege. I say double the rolls/biscuits, double the fun! Sage is my one of my favorite fall spices…I know these must be delicious!

  6. 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!

  7. 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! 🙂

  8. I made these for my house warming party this past weekend and they went faster than anything else, and I made really good duck with them!

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