Cheddar Biscuits with Sage

These flaky, delicious cheddar biscuits are just like the ones at Red Lobster but with sage, and homemade in the comfort of your own home. They’ll make your house smell like heaven as the smells of cheddar, sage and biscuits fill your home as they bake up. These are great as a side or on their own. 

Why you’ll love these cheddar biscuits: 

• Fresh Herbs: The sage brings so much flavor to their cheddar biscuits. It’s seriously so comforting!
• Quick: Prep these babies up in only 20-minutes. Who said baking had to be complicated?
• Versatile: Eat them on their own for any meal or as a side to a big bowl of soup or stew

Ingredient Notes: 

Fresh Sage: Use fresh herbs here as they’ll give you the best flavor. If you don’t have sage, you can also make these with fresh thyme or even dill. Each herb brings out a different flavor profile to these delicious cheddar biscuits.

Cheddar: Use your favorite cheddar. I love a good, sharp cheddar. If you are wanting to make this vegan, just swap out regular cheese for your fav vegan substitute. 

Lemon Juice: Don’t skip this. The lemon juice and milk work together to make a plant-based buttermilk that works perfect for these cheddar biscuits. 

How do you make cheddar biscuits?

1. Preheat the oven to 400F and line two baking sheets with parchment paper.
2. In a small bowl, combine almond milk and lemon juice. Set aside.
3. As that sits, prepare grated cheese and finely chopped sage.
4. In a large bowl, combine the all-purpose flour, salt, sugar, baking powder, and chopped sage. Whisk ingredients together.
5. Cut the cold butter or vegan butter into small cubes and add to the large mixing bowl. Using a pastry cutter or hand mixer, incorporate the butter, breaking it into smaller pieces until it resembles the size of green peas or just larger.
6. To the same bowl, add the almond milk and lemon juice mixture. In addition, add the cheese. Fold in by hand or with a wooden spoon until just combined. The dough should come together easily. If it is too dry, add a small amount of milk if needed. Be sure not to overmix.
7. Remove the dough from the bowl onto a gently floured surface. Lightly roll the dough out to about 1-1 ½ inch thick. Using a 2-inch round cookie cutter, cut out the biscuits, placing them directly onto the baking sheets evenly spaced apart. They will expand as they bake.
8. Prior to baking, use brush some almond milk on top of each biscuit. This will provide extra moisture and color.
9. Bake biscuits for 10-12 minutes. Remove from oven and let them rest until cooled.

Expert Tips & FAQ: 

How do I make this recipe vegan? Substitute the milk for your fav plant-based option, and swap out the butter to a vegan alternative. Lastly, use vegan cheese instead of dairy cheddar. You can also remove the cheese altogether.

I don’t have lemon juice. This is what makes the milk “buttermilk”. If you don’t have lemon juice your alternative is to use buttermilk and omit the lemon juice completely. 

How do I serve these? Serve with your fav butter. If you change the ingredients to have more sweet add-ins then you can serve with jam, or honey. They go great with a side of soup!

Larger Biscuits: Use a 3-inch size cookie cutter instead to make 12 larger biscuits, bake for 12-14 minutes. 

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Storage: Store biscuits at room temperature in an airtight container for 2 days OR in the freezer for 1 month.

Other recipes you’ll love:

• Creamy Lentils with Spinach
• Maple Butter Roasted Acorn Squash
• Vegan Gluten-Free Stuffing
• Compound Butter Recipes

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Cheddar Biscuits with Sage

5 from 7 votes

These cheddar biscuits with sage are perfect for fall. They'll make your house smell like heaven and pair nicely with a big bowl of soup or stew.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 22 biscuits

Calories 55 kcal

Ingredients

  

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• ½ cup cold regular butter or vegan butter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 2 tsp granulated sugar
• 1 tbsp baking powder
• ¾ cup + 2 tbsp almond milk
• 1 tbsp lemon juice
• ¾ cup grated cheddar or vegan cheese
• 2 tbsp fresh sage finely chopped

Instructions

 

• Preheat the oven to 400F and line two baking sheets with parchment paper.
• In a small bowl, combine almond milk and lemon juice. Set aside.
• As that sits, prepare grated cheese and finely chopped sage. 
• In a large bowl, combine the all-purpose flour, salt, sugar, baking powder, and chopped sage. Whisk ingredients together.
• Cut the cold butter or vegan butter into small cubes and add to the large mixing bowl. Using a pastry cutter or hand mixer, incorporate the butter, breaking it into smaller pieces until it resembles the size of green peas or just larger. 
• To the same bowl, add the almond milk and lemon juice mixture. In addition, add the cheese. Fold in by hand or with a wooden spoon until just combined. The dough should come together easily. If it is too dry, add a small amount of milk if needed. Be sure not to overmix. 
• Remove the dough from the bowl onto a gently floured surface. Lightly roll the dough out to about 1-1 ½ inch thick. Using a 2-inch round cookie cutter, cut out the biscuits, placing them directly onto the baking sheets evenly spaced apart. They will expand as they bake. 
• Prior to baking, use brush some almond milk on top of each biscuit. This will provide extra moisture and color.
• Bake biscuits for 10-12 minutes. Remove from oven and let them rest until cooled.

Notes

Replace butter with equal parts vegan butter.

You can use your preferred plant-based milk instead of almond milk OR use buttermilk (which you can omit the lemon juice).

Replace cheddar cheese with desired cheese, vegan cheese, or remove altogether. 

Swap sage for your favorite fresh herbs. They are interchangeable!

Serve biscuits with butter or plant-based butter. If you make a plain biscuit or change the flavor, serve with whatever you most desire; jam, honey, gravy, etc. 

Use a 3-inch size cookie cutter instead to make 12 larger biscuits, bake for 12-14 minutes. 

Store biscuits at room temperature in an airtight container for 2 days OR in the freezer for 1 month.

Nutrition

Serving: 22 | Calories: 55kcal | Carbohydrates: 11.7g | Protein: 1.5g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Sodium: 114.3mg | Fiber: 0.4g | Sugar: 0.4g

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