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    Home » Recipes » Breads » Cheese Biscuit

    Cheese Biscuit

    Published: June 14, 2018 · Modified: Aug 3, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    I love making biscuits! They come together in a flash and OMG, so fluffy!!!!! If you follow this blog you might remember that I LOVE fried sage so why not add that into the perfect biscuit and while we're at it how about some parmesan for an extra punch of flavor?! I really enjoyed the combination and to my shock the boys loved it too! I would serve these as a side dish or use them to make a really tasty sandwich, maybe with a little fried chicken and some tasty slaw? YUM.

    Cheese Biscuit
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    Cheese Biscuit

    When making biscuits there are a few things to keep in mind. Make sure your butter is cold, don’t overwork your dough, and don’t roll it too thin! Really that’s it though. If you’re using a food processor it’s easy as pie, if you’re doing it the old fashioned way keep an eye on the butter specks in the dough as you don’t want them getting too small.

    I gave my biscuits a quick egg wash on top for a golden brown finish and baked them at 425 for about 14 minutes. Biscuits are always best served warm so try and bake them just before serving but if you can’t just warm them up before placing on the table. Don’t forget to give my easy biscuit recipe a try!

    Cheese Biscuit

    I needed to show you a closeup of these fluffy towers of buttery amazingness. They’re basically Heaven on Earth in carb form. I also need to apologize to all of my non US readers as everywhere else in the world these are called scones!!!!

    Some Pointers

    • If you are not into fried sage, delicious as it is, then either skip it completely or sub in a favorite herb like rosemary or thyme! Same goes for the parmesan.
    • You can substitute pecorino, or sharp aged cheddar in and have a wonderful cheesey biscuit/scone. Speaking of which, If you’d like a sweet version of this click over for my scone recipe!
    • When you avoid overworking the dough the butter clumps will steam up during baking and puff the biscuits right up! You’ll also have a more tender bite as the flour’s gluten will be less activated.

    Steps to Make These Delicious Biscuits!

    Cheese Biscuit

    How do you make cheese biscuits?

    1. Preheat the oven to 425F. Roll out a paper towel station next to your stove. Add some vegetable oil to a small saucepan. Toss in your sage leaves. Let them fry for about 1 -2 seconds. Flip each leaf over with a fork, then transfer to the paper towel to cool. Sprinkle with a pinch of kosher salt. 
    2. Grate the parmesan cheese. In a food processor, carefully attach the metal processing blade. Add flour, baking powder and salt. Pulse a few times to mix up. Add the parmesan cheese to the food processor. Give it a quick pulse. 
    3. Cut the cold butter into 1-inch sized cubes. Add it to the food processor and pulse. 
    4. In a medium bow, mix wet ingredients together. 
    5. Add to the wet mixture to the food processor and pulse, then add the crushed sage. Make sure the dough is cohesive. 
    6. Carefully add the dough to a well-floured work surface. Lightly knead a few times. 
    7. Roll out to about 1-inch thick.  
    8. Use a circle cookie cutter to cut out the biscuits. Transfer the rounds to a baking sheet lined with parchment paper.
    9. Whip up a quick egg wash by adding one egg and some milk to a small bowl. Whisk until combined. Brush the egg wash on the tops of the biscuit. Transfer to the oven to bake at for about 14 – 20 minutes. Serve with nice butter

    If you’ve tried these biscuits out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Cheese Biscuit
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    4.94 from 15 votes

    Cheese Biscuit

    The fluffiest biscuits filled with fried sage and parmesan cheese. Truly scrumptious. 
    Course Appetizer, Breakfast, Side Dish, Snack
    Cuisine American
    Prep Time 10 minutes
    Cook Time 14 minutes
    Total Time 24 minutes
    Servings 18
    Calories 165kcal
    Author John Kanell

    Ingredients

    Savory Biscuit

      INGREDIENTS

      • 2 cups all-purpose flour 260g
      • 1 tbsp baking powder
      • 1 tsp kosher salt and a pinch for the sage
      • 3/4 cup unsalted butter 170g, cold, unsalted, diced
      • 1/2 cup buttermilk 120ml, cold, shaken
      • 1 large egg cold
      • 1 cup parmesan 75g, freshly grated

      For the Fried Sage:

      • ½ cup vegetable oil 120ml
      • ½ cup fried sage 15g

      For the Egg Wash:

      • 1 egg beaten
      • 1 drop heavy cream

      Instructions

      INSTRUCTIONS

      • Preheat the oven to 425F.

      For the Fried Sage:

      • Roll out a paper towel station next to your stove. Add some vegetable oil to a small saucepan.
      • Toss in your sage leaves. Let them fry for about 1 -2 seconds.
      • Flip each leaf over with a fork, then transfer to the paper towel to cool.
      • Sprinkle with a pinch of kosher salt.

      For the Biscuit Dough:

      • Grate the parmesan cheese.
      • In a food processor, carefully attach the metal processing blade. Add flour, baking powder and salt. Pulse a few times to mix up.
      • Add the parmesan cheese to the food processor. Give it a quick pulse.
      • Cut the cold butter into 1-inch sized cubes. Add it to the food processor and pulse.
      • In a medium bow, mix wet ingredients together.
      • Add to the wet mixture to the food processor and pulse, then add the crushed sage.
      • Make sure the dough is cohesive.
      • Carefully add the dough to a well-floured work surface. Lightly knead a few times.
      • Roll out to about 1-inch thick. 
      • Use a circle cookie cutter to cut out the biscuits. 
      • Transfer the rounds to a baking sheet lined with parchment paper.
      • Whip up a quick egg wash by adding one egg and some milk to a small bowl. Whisk until combined.
      • Brush the egg wash on the tops of the biscuit.
      • Transfer to the oven to bake at for about 14 - 20 minutes.
      • Serve with nice butter.

      Video

      Notes

      Take extra precautions while handling your food processing blade! 
      You can substitute some rosemary for the sage if preferred or skip altogether. 
       

      Nutrition

      Serving: 1biscuit | Calories: 165kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 324mg | Potassium: 122mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 130mg | Iron: 2.9mg
      *Nutrition Disclaimer
      Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

      Cheese Biscuit

      IF YOU ENJOYED THIS RECIPE THEN TRY SOME OF THESE OUT

      Buttermilk Biscuits

      Strawberry Salad

      Sole With a Cheesy Spinach Filling

      Stuffed Chicken Breast

       

       
      « Berry Cake
      Royal Wedding Cake Recipe »

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      Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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