Apple-Cheddar-Sage Biscuits
The golden-brown exterior of these biscuits gives way to a soft and tender interior that readily soaks up a generous slather of butter.
Apple-Cheddar-Sage Biscuits
Makes 12 biscuits
Ingredients
3¾ cups (469 grams) all-purpose flour3½ teaspoons (14 grams) granulated sugar1 tablespoon (15 grams) baking powder1 tablespoon (9 grams) kosher salt1 tablespoon (4 grams) packed fresh sage leaves, finely chopped½ teaspoon (1 gram) ground black pepper1 cup (227 grams) cold unsalted butter, cubed1 cup (113 grams) shredded sharp Cheddar cheese1 medium Gala or Honeycrisp apple (200 grams), peeled and shredded (see Notes)¾ cup (180 grams) cold whole buttermilk1 large egg (50 grams), lightly beaten1 tablespoon (15 grams) waterFresh sage leaves (optional)Flaked sea salt (optional), for sprinklingSoftened butter, to serve
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, kosher salt, chopped sage, and pepper. Add cold butter, tossing to coat. Using a pastry blender or your hands, cut in butter until mixture is crumbly and butter pieces are pea-size. Stir in cheese and apple. Add cold buttermilk, and fold until a shaggy dough forms.
Turn out dough onto a lightly floured surface. (Dough will be crumbly and almost dry.) Pat dough into a rectangle about 1 inch thick. Using a lightly floured rolling pin, roll dough into about a 15×6-inch rectangle. Using a bench or bowl scraper, fold dough in thirds like a letter. Rotate dough 90 degrees. Repeat rolling, folding, and rotating three times. (Dough will seem too shaggy to do this to start but will be easier to work with as you go.)
Pat or roll dough into a 9½x7½-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, trim 1⁄4 inch off all sides, if desired. (See Notes.) Cut dough into 12 biscuits. Place 2 inches apart on prepared pan. Freeze until firm, about 10 minutes.
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; top with sage leaves (if using), and sprinkle with sea salt (if using).
Bake until golden brown, 15 to 20 minutes. Serve warm with softened butter.
Notes
Notes: Peel the apple and shred it on a box grater just before adding it to the flour mixture.
Trimming the edges of the dough helps the biscuits rise evenly, but this step is entirely optional. They’ll taste great regardless.
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