Cheddar - Sage Biscuits
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Serves 5
Biscuits are best consumed within a day of baking, or you can freeze them in an airtight container for several weeks.
1 1/4 cups whole wheat flour (preferably not pastry)
1 cup all - purpose flour or bread flour
1 tablespoon coconut palm sugar or other granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2 inch cubes
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
1/4 cup finely chopped fresh sage or 2 teaspoons dried sage
1 cup buttermilk
Preheat the oven to 400ºF.
In a food processor, pulse together the whole wheat flour, all-purpose flour or bread flour, sugar, baking powder, baking soda, salt and garlic powder. Pulse in the butter until mixture looks like coarse meal and the butter is no larger than small pebbles. You can also do this in a bowl with a pastry cutter. Transfer the mixture into a bowl and fold in the cheddar cheese and sage. Add the buttermilk and combine gently until a dough forms.
Divide the mixture among 10 medium muffin cups and bake until golden on top, about 15 minutes. Let cool several minutes before unmoulding. Serve warm with honey or butter.
Notes: I do not have a food processor so I did everything by hand. I mixed all the dry ingredients together, including the sage, then added the butter and used a pastry cutter. I then folded in the shredded cheese, once combine then added the milk. I used 2% milk. I baked for the full 15 minutes and they were perfect. I got 12 Oh, I did add 1 tablespoon of ground flax seed to the dry ingredients.
*This recipe could be made vegan by using soy milk, vegan butter, and vegan cheese.
Have a good weekend everyone! - JD