Cheddar Sage Biscuits

You can freeze these biscuits once they have been baked, wrapped well, up to one week. Thaw on counter and serve.

• Ready In: 50 mins
• Yields: 16 biscuits

Ingredients

• 4  cups all-purpose flour, plus more for work surface
• 4  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon sugar
• 1⁄2 teaspoon paprika
• 1  cup  chilled unsalted butter, cut into small pieces
• 3  cups  grated cheddar cheese
• 2⁄3 cup  thinly sliced fresh sage
• 2  cups buttermilk
• 1  large egg, lightly beaten
• 1  tablespoon heavy cream

Directions

1. Preheat ovent o 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt sugar and paprika. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in cheddar and sage. Pour the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough.
2. On a lightly floured work surface, pat dough (with lightly floured hands) into a 1 inch thick round. Divide into 16 pieces transfering to a baking sheet.
3. In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake 20 - 30 minutes rotating baking sheets halfway through until golden brown.