Cheese Biscuit

Sharing is caring!

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.

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!

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!

Print

4.67 from 3 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