Apple, cheddar and sage biscuits

A perfect blend of sweet and savoury!

My family often calls me the Biscuit Queen as I adore making and eating them so much. I remember making my first batch of what we called ‘tea biscuits’ when I was about 5 years old and since then I have made hundreds more. I’m always trying new flavour combinations and this week’s experiment was a huge success. Whether you like yours on the sweeter side (like scones) or less sweet (often called baking powder biscuits), I think you’ll love this version. Check the archives on this site for over 20 additional biscuit recipes if you’re interested in further delicious inspiration.

Ingredients

• 2 cups (240 g) all-purpose flour
• 4 teaspoons (18 g) baking powder
• 3 tablespoons (37 g) white sugar
• 3 tablespoons (13 g) finely minced fresh sage leaves (I don’t recommend dried sage for this recipe)
• 1/2 cup (125 mL) very cold salted butter (measure then freeze for 10 minutes)
• 3/4 cup (75 g) grated Cheddar (I like old/sharp cheddar for this)
• 1 medium apple, peeled, cored and grated
• 1/2 cup (125 mL) buttermilk *

* create buttermilk substitute by mixing room temperature milk with 1 teaspoon (5 mL) lemon juice or white vinegar. Stir and let sit 5 minutes.

Method

• Preheat oven to 400F. Line a large baking tray with parchment paper and set aside.
• Place flour, baking powder, sugar and minced sage in a large mixing bowl.
• Grate the cold butter into the bowl and toss with your fingers to combine. Add cheese and toss again. Add grated apple and toss again, ensuring all add-ins are evenly combined with the flour mixture.
• Add milk and stir quickly to form a shaggy dough. If it is difficult to incorporate all the flour, add a bit of water, one teaspoon (5 mL) at a time (but no more than 3 teaspoons / 15 mL). I find it easiest to work the dough in the bowl with my clean hands which will soften the cold butter and help the flour hydrate.
• Turn the dough out onto a sheet of parchment paper or a lightly floured work surface and VERY gently fold 6 – 8 times to pull mixture together into a ball.
• Use your hands to pat mixture down into a rectangle of about 3/4 inch (2 cm) thickness.
• Cut with a 2 inch (5 cm) circle cutter and place on prepared baking tray, spacing about 2 inches (5 cm) apart. As you cut, take care not to twist the cutter as you press down on the dough or as you pull the cutter up out of the dough. A clean cut will keep the biscuits’ layers from getting compressed; as a result they will puff up higher and more evenly in the oven.
• Alternatively, cut into 2-inch (5 cm) squares with a very sharp knife.
• Shape scraps into a ball, pat down again and cut additional biscuits. These may not rise as much as those in the first cutting, but they’ll still be delicious.
• Bake in the preheated oven 14 – 16 minutes until golden brown on top.
• Remove tray from oven and transfer biscuits to a wire rack to cool slightly before serving.

Makes about 12 biscuits (depending upon how thick or thin you pat down the dough).