My Sage And Cheddar Biscuits recipe is the savory side of your dreams — and you don't need any yeast to make them!
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.