Apple Cheddar Sage Biscuits Recipe

Homemade apple cheddar sage biscuits with flaky layers, fresh sage, and sharp cheddar cheese.

5 from 1 vote

These apple cheddar sage biscuits are a little sweet, a little savory, and full of buttery layers, sharp cheddar, fresh sage, and tender shredded apple in every bite.

Prep Time15

Cook Time15

Chilling Time10

Course: Bread

Cuisine: American

Keyword: apple biscuits, apple cheddar biscuits, buttermilk biscuits, cheddar sage biscuits, fresh sage biscuits, homemade biscuits, savory biscuits

Servings:

Calories: 304kcal

Author: Leigh Harris

Ingredients

2 cups All-purpose flour
1 tbsp Baking powder
1 tbsp Granulated sugar
3/4 tsp Kosher salt
1/4 tsp Ground black pepper
1 tbsp Finely chopped fresh sage or 1/2 tsp dried rubbed sage
1/2 cup Frozen unsalted butter shredded
1 cup Sharp cheddar cheese shredded
1 cup Shredded Honeycrisp apple lightly blotted with paper towels
3/4 cup Buttermilk cold (plus more for brushing the tops)

Instructions

Preheat oven to 425°F. 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.
2 cups All-purpose flour, 1 tbsp Baking powder, 1 tbsp Granulated sugar, 3/4 tsp Kosher salt, 1/4 tsp Ground black pepper, 1 tbsp Finely chopped fresh sage, 1/2 cup Frozen unsalted butter
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.
1 cup Sharp cheddar cheese, 1 cup Shredded Honeycrisp apple, 3/4 cup Buttermilk
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.
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.

Notes

Freeze the cut biscuits for 10 minutes before baking for taller layers.
Don't squeeze all the moisture from the apple.
Freshly shredded cheddar melts better than bagged cheese.

Nutrition