Cheddar Sage Biscuits

Adapted from Martha Stewart: online

Ingredients

4 cups all-purpose flour

2 Tbs baking powder

1 tsp baking soda

2 tsp Himalayan salt

2 1/4 cups aged cheddar cheese, grated

3 Tbs chopped fresh sage

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

1 1/2 cups low-fat buttermilk

Directions

1. Preheat oven to 450 degrees.

2. In a food processor, pulse flour, baking powder, baking soda, and salt.

3. Add cheddar and sage and pulse to combine.

4. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.

5. Turn dough out onto a lightly floured work surface and knead just until it comes together.

6. With your hands, press the dough out to a 3/4-inch thickness.

7. Cut out 12 biscuits using a glass or a biscuit cutter (reroll and cut scraps).

8. Place biscuits on a parchment-lined baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

I made this recipe a few weeks ago to bring along to a dinner party. I was very pleased with how they turned out! I only made a few minor adjustments to the original recipe. I did run into some difficulty with my food processor not being large enough for all the ingredients, so I just worked in smaller batches. They are best when they are warm right out of the oven!