Apple Cheddar Sage Biscuits

These Apple Cheddar Sage Biscuits are flaky, buttery, and packed with sharp cheddar, fresh sage, and sweet shredded apple. Shredding the apple keeps it from leaving big chunks in the biscuits. It blends right into the dough and adds moisture without making the biscuits soggy.

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Why You’ll Love These

These homemade biscuits have just enough apple sweetness to balance the sharp cheddar and fresh sage. They’re tall, flaky, and disappear fast around here.

These will be the biscuits your family requests all the time! They’re especially good with our Slow Cooker Apple Butter or served alongside a bowl of chili.

• Flaky layers with buttery flavor.
• Fresh sage and sharp cheddar are a classic combination.
• Shredded apple keeps the biscuits moist without making them heavy.
• Easy to make with simple pantry ingredients.
• Great for breakfast, dinner, or holiday meals.

I tried both diced and shredded apple while testing this recipe. The shredded apple blended into the dough much better and kept every bite moist without leaving large chunks of wet fruit behind. That’s why I recommend shredding it instead of dicing.

Looking for more bread recipes? Try our Ham and Cheese Scones (Savory, Tender, and Easy), Pumpkin Scones, Herb and Cheese Muffins, Southern Sweet Potato Biscuits, and Easy Homemade Crescent Rolls.

Ingredients Needed

• All-purpose flour – Is the base for the biscuits while still keeping the crumb tender.
• Baking powder – The leavening agent that gives the biscuits their tall, fluffy rise and flaky layers.
• Kosher salt – Brings all of the flavors together.
• Ground black pepper – Adds a subtle savory kick.
• Granulated sugar – Just enough to balance the cheddar and apple.
• Fresh sage – Finely chopped for fresh, earthy flavor.
• Frozen unsalted butter – Shredding frozen butter distributes small pieces throughout the dough. As the butter melts in the oven, it creates steam that produces flaky, tender layers.
• Sharp cheddar cheese – Shred your own for the best flavor and melt.
• Honeycrisp apple – Shredded for sweetness and moisture.
• Cold buttermilk – Brings the dough together while adding richness and a subtle tang. The acidity also works with the baking powder to create a lighter biscuit.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Apple Cheddar Sage Biscuits

Step 1: Preheat the oven to 450ºF. Line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, pepper, and sage. Stir in the frozen shredded butter to evenly coat it with the flour, breaking up any large clumps.

Step 2: Stir in the shredded cheddar and shredded apple. Pour in the cold buttermilk and gently stir just until the dough comes together. Do not overmix.

Step 3: Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough over itself several times to create flaky layers, then gently pat it back into a rectangle. Cut the biscuits using a 2-inch biscuit cutter. Place them touching on the prepared baking sheet. Place the baking sheet in the freezer for 10-15 minutes.

Step 4: Brush the tops with additional buttermilk, if desired. Bake for 15-18 minutes, or until the tops are golden brown and the biscuits are cooked through. Let the biscuits cool for about 5 minutes before serving.

What to Serve with Apple Cheddar Sage Biscuits

• Chili
• Tomato soup
• Pork chops
• Breakfast with eggs

Tips

• Use a tart-sweet apple such as Honeycrisp, Pink Lady, or Fuji.
• Keep your butter and buttermilk cold until you’re ready to use them.
• Use the coarse side (large holes) of a box grater to shred the apple.
• Lightly blot the shredded apple with paper towels to remove just some of the moisture, not all.
• If the biscuit dough seems a little dry, stir in 1 tablespoon of buttermilk at a time until it looks rough and loosely held together, not smooth like bread dough.
• Use a sharp, floured biscuit cutter to cut out the biscuits. Press straight down without twisting. Twisting will seal the edges, and they won’t rise evenly or as high.
• Place the cut biscuits almost touching each other on the baking sheet. This helps them rise high and not become lopsided. It also encourages them to rise upward rather than spread outward.
• Chilling the biscuits after cutting helps to keep the butter cold. This step is not necessary, but I found that freezing the cut biscuits for about 10 minutes before baking consistently gave me the tallest, flakiest biscuits.

Variations

• Swap the cheddar for smoked cheddar or white cheddar.
• Replace the Honeycrisp with Granny Smith if you prefer a more tart apple flavor.
• Add a pinch of crushed red pepper flakes for a little heat.
• Sprinkle flaky sea salt over the tops before baking.
• Add a handful of cooked, crumbled bacon for an even heartier biscuit.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Warm them in a 300°F oven for a few minutes before serving.

Freeze

Freeze baked biscuits in a freezer-safe bag for up to 3 months. Reheat from frozen in a 325°F oven until warmed through. Or you can freeze them unbaked in a single layer until hard. Bake from frozen, adding a few extra minutes of baking time.

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