The addition of apples, cheddar, and sage elevates the humble drop biscuit to a drool worthy and delectable delight.
Hey, My Favorite People of the Internet!
I know it’s not my usual custom to drop a recipe and run, especially since I’ve been MIA for a month or so, but if we wait until I write a full blown blog post, you’ll never get the food, and this one is bordering on seasonally inappropriate, as is.
Without further ado, I give you my new favorite buttermilk (drop) biscuits recipe. Fluffy, flavorful and fabulous, they’ll be your new best friend. The addition of apples, cheddar and sage elevates the humble drop biscuit to something delightful and drool worthy.
- 2 cups Flour
- 1 Tbsp. Baking Powder
- 1 tsp. Salt
- 1/4 tsp. Sugar
- 5 Tbsp. Cold Butter
- 1 1/4 cups Buttermilk
- 1/4 cup Cheddar Cheese, shredded
- 1/2 of an Apple, diced (approximately 1/2 cup)
- 1 tsp. Sage
- Preheat oven to 400 degrees.
- Sift together flour, baking powder, salt and sugar in a large mixing bowl. Add the 5 Tablespoons of cold butter to the mixture. Using a fork or pastry cutter, mash and turn the mixture until it resembles coarse crumbs.
- Slowly stir in the milk and mix gently until the dough comes together. Do not over mix. Fold in the diced apple, the cheddar cheese and the sage.
- Drop the dough onto a greased baking sheet by the spoonful to make 12 biscuits. Bake for 12 to 15 minutes, until the biscuits are golden brown.
- To Freeze: prepare the dough for these biscuits, and drop them onto a baking sheet lined with parchment paper. Instead of baking them, put them in the freezer overnight. Once frozen through, remove from cookie sheet, put in a freezer bag and store until ready for use. When ready, cook frozen biscuits at 400 degrees for 15 to 18 minutes.
What’s your favorite drop biscuit additions?
(P.S. Life is good. Blows kiss.)