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.
How to Make a Cheese Biscuit
How to Make a Cheese Biscuit
Watch the video above for the full how to and my food processor fail! 😅
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.
- 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.
- 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.
The fluffiest biscuits filled with fried sage and parmesan cheese. Truly scrumptious.
- 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
- ½ cup vegetable oil 120ml
- ½ cup fried sage 15g
- 1 egg beaten
- 1 drop heavy cream
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.
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.
Take extra precautions while handling your food processing blade!
Can’t wait to make these. For me they look more like a savoury scone. Sage a bonus as I have tons of that growing outside!!
Nicky,
I can’t wait for you to try them! Fresh sage from the garden is ALWAYS the best!
John
Great video! I’m so glad I came across this how-to. Thanks a bunch <3
I usually make Parmesan Thyme and Black Pepper Biscuits but this has me intrigued with the fried sage! Think I might try this tonight. 🙂
Denise,
Glad to hear it! Can’t wait for you to try them!
John
Ugh! Can’t wait to try these! May I ask what brand of cutters you used? Been looking to buy some, but the reviews on all the ones I’ve seen say they rust or break easy lol.