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Hi Bold Bakers!
Breakfast, lunch, or dinner—I don’t think there’s anything that accompanies a meal better than savory cheddar and sage biscuits. These homemade buttermilk biscuits are incredibly tender and flakey, have the perfect amount of rise, and offer two wonderful flavors: cheddar cheese (which, in my opinion, is never a bad choice!) and sage (a complex herb that adds unbelievable depths of flavor.)
Many bakers get nervous when it comes to baking bread or biscuits, but this recipe calls for no yeast. Yes, this is a yeast-free biscuit. It’s impossible not to pull a delicious tray of homemade biscuits out of the oven, and that’s what I love. Sometimes, the simplicity of a recipe is what makes it just so darn good.
The key is keeping your refrigerated ingredients as cold as can be! To me, that adds another layer of ease: no need to remember to take those ingredients out of the fridge when you’re set to get baking!
What Are Cheddar And Sage Biscuits?
Sage and cheddar biscuits are lovely, flakey biscuits that have warm, wonderful savory flavors. My homemade recipe does not include yeast, making it an even more stress-free experience!
What you can find in this biscuit is buttermilk, which is a key ingredient. If you don’t have any on hand, you can make your own with my homemade recipe. Not only does it bring a delicious tang to the biscuits, but it also helps them rise.
I love how the mild cheddar cheese compliments the sage, with its peppery, somewhat earthy tastes. All in all, you can’t go wrong with this biscuit!
What You Need To Make Cheddar And Sage Biscuits
How To Make Sage and Cheddar Biscuits
This may be one of the most simple and most flavorful biscuits you ever make! Here is how you make cheddar and sage biscuits (and don’t forget to get the printable recipe, with all measurements, down below):
- Preheat your oven to 425°F (220°C) and prepare your baking sheet by lining it with parchment paper.
- Combine the flour, baking powder, salt, and baking soda either in a food processor or by hand until the ingredients are combined.
- Add in the cheddar cheese and sage.
- Cut in or pulse in the butter until the butter is about the size of small peas.
- Now, add in the buttermilk. Mix the ingredients until they just combined.
- On top of a floured work surface, quickly press the dough together until it just barely comes together. Then, roll it out into a rectangle about 1-inch (3cm) high.
- Fold the dough in thirds, like you would a letter, and then roll it out again to the same sized rectangle.
- Cut the dough into 12 squares and place them on your baking sheet. Brush the dough with egg wash.
- Bake the biscuits for about 15 minutes, or until the tops are golden brown.
Gemma’s Pro Chef Tips For Making Cheddar And Sage Biscuits
- You want to be sure that all of your refrigerated ingredients stay cold while making the biscuits! Otherwise, you may have flat biscuits.
- Work quickly and with a light touch while handling the dough to keep the butter from melting and discourage gluten from forming.
- For a different variation, try swapping out a different cheese, like parmesan or gruyere, or a different herb like rosemary or thyme.
- If you don’t have buttermilk, you can easily and quickly make your own homemade buttermilk.
- In a pinch, you can use dried herbs. Use 1 tablespoon of dried sage or any other dried herb in place of fresh herbs.
How Do I Store Cheddar And Sage Biscuits?
You can store any leftover homemade biscuits in an airtight container at room temperature for up to 3 days. You can also freeze cheddar and sage biscuits for up to 2 months. Once frozen, reheat or defrost in a 325°F (165°C) oven for about 10 minutes.
Make More Yeast-Free Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Sage And Cheddar Biscuits Recipe
- 3 ¼ cups (16¼oz/461g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup (3oz/85g) sharp cheddar cheese (grated)
- 2 tablespoons fresh sage (finely chopped)
- 1 cup (8oz/225g) butter (very cold and diced)
- 1 cup (8floz/225ml) cold buttermilk
- Egg wash
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Set aside.
- In a food processor (or by hand), combine flour, baking powder, salt, and baking soda until combined.
- Add in the cheddar cheese and sage and pulse until combined.
- Cut or pulse in the butter until the butter is the size of small peas.
- Add the buttermilk and mix until just combined.
- On a floured surface, quickly press the dough together until it just barely comes together, and then roll it out into a rectangle about 1-inch (3cm) high.
- Fold the dough in thirds like a letter and then roll out again to a rectangle 1-inch (3cm) thick.
- Cut the dough into 12 squares and place on your baking sheet, brush with the egg wash.
- Bake for about 15 minutes, until the tops are golden brown. Once cooled enjoy slathered with butter.
- Store any leftovers in an airtight container at room temperature for up to three days or freeze for up to 2 months. Reheat or defrost in a 325°F (165°C) oven for about 10 minutes.