Autumn Harvest Cheddar and Sage Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
• 1/2 cup cold unsalted butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup buttermilk, cold
• 1 large egg
• 1 teaspoon vanilla extract (optional, for subtle warmth)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, baking soda, and chopped fresh sage until evenly combined.
3. Cut the cold cubed butter into the flour mixture using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with some pea-sized pieces.
4. Stir in the shredded cheddar cheese gently, ensuring even distribution without overmixing.
5. In a separate smaller bowl, whisk together the cold buttermilk, egg, and vanilla extract, if using.
6. Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The dough will be slightly sticky; avoid overmixing for tender biscuits.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold it over onto itself 2-3 times to create layers, then pat again to 1-inch thickness.
8. Use a biscuit cutter (about 2.5 inches) to cut out biscuits, pressing straight down without twisting to help them rise evenly. Place biscuits close but not touching on the baking sheet. Gather scraps, gently re-pat, and cut more biscuits until dough is used.
9. Bake for 12-15 minutes, or until biscuits are golden brown on top and cooked through. Remove from oven and let cool slightly before serving.

Chef tips

• For a dairy-free version, substitute the butter with vegan butter and use a plant-based buttermilk alternative (mix 3/4 cup plant milk with 1 tablespoon lemon juice, rest 5 minutes).
• If you don’t have fresh sage, dried sage works well. Crush dried sage between your fingers before adding to release flavor.
• Keep all ingredients as cold as possible, especially butter and buttermilk, to ensure flaky, tender biscuits.
• Pressing the biscuits straight down when cutting helps them rise better; twisting the cutter can seal edges and inhibit rising.