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Sage & Cheddar Biscuits

Emily Dean


It never fails that anytime I leave the South I find myself asking two things: why is no one calling me sweetie and where are the biscuits!?

Biscuits are everywhere in the south. You’ll find them covered in honey, smothered in blackberry jam, sandwiching bacon, egg, and cheese. Biscuits are a dime a dozen in the south, but good biscuits---the ones that are flaky, soft, warm, and almost as good as your mom’s---those are the biscuits I’m always on the hunt for.

If you’ve never made biscuits a couple tips: be sure to use cold butter. This will help make a yummy, flaky biscuit. Also, don’t overwork the dough. When you knead or fold the dough be gentle and less is better. You may even see small chunks of butter or flour in the dough after you’ve kneaded it. That’s fine! The more it is worked the “tougher” the biscuits will be and we want them soft and flaky.

These biscuits are not just any biscuits. These have sage and cheddar in them making them a fun addition to most any meal.


2 ¼ cups of all purpose flour

2 ½ teaspoons of baking powder

¾ teaspoon of baking soda

¾ tablespoon of salt

6 tablespoons of cold butter, cut into cubes

2 tablespoons of melted butter

½ cup-1 cup of cheddar cheese, depending on taste

2 tablespoons of fresh sage, chopped

1 cup of buttermilk


Preheat your oven to 450 degrees Fahrenheit. Line baking sheet with parchment paper.

In a large bowl whisk all dry ingredients. Mix in cold butter with your hands until mixture is crumbly. Stir in cheese and sage. Finally, stir in buttermilk. Knead dough (less is more) and begin making biscuits. Put about 3 tablespoons of rolled dough on baking sheet.

Brush each biscuit with melted butter. Bake for 12-15 minutes.

Serve warm and enjoy!

Article by Savannah Morgan | Photography by Purple Fern