Apple sage biscuits are an interesting and delightful balance of fluffy biscuit, aromatic sage, sweet apple, and salty, sharp cheddar. I made and enjoyed these by themselves over several days, but they would be an excellent complement to a soup or stew.
Guest post from Dave.
Recipe from A Thought for Food.
-2 C flour
-1/4 C sugar
-1 1/4 t baking powder
-1/4 t baking soda
-1/2 t salt
-1 t black pepper
-1/2 C butter, cold and cut into 1/4 inch cubes
-1/2 C milk
-2 Gala apples, peeled and cut into 1/3 inch cubes
-1 T sage, chopped
-2 oz cheddar cheese, shredded
Cut the butter into pieces first and stick back in the refrigerator. The butter is supposed to be cold when you use it in the recipe, and it can be tricky to combine without a pastry cutter, especially when it started melting on your cutting surface and re-forming into patties, so try not to get too frustrated with it, and handle this part ahead of time.
Preheat the oven to 400 degrees, then mix together flour, sugar, baking powder, baking soda, salt, and black pepper.
Peel and dice apples, and chop sage, and set aside. Do this now so you can add it to the recipe when called for but it's not so soon that the apple chunks oxidize.
Cut the cold butter into the flour mixture as best you can, so that you end up with uniform little buttery particles. Add milk and knead until, again, uniform.
Then fold in the apple pieces and chopped sage.
Place dough on a floured work surface, say a piece of waxed paper. Roll the dough to approximately 1 1/2 inches thick.
Cut cylindrical biscuits with a biscuit-cutter, a tuna can (throw away the tuna), or something else, I improvised with an empty, plastic, single-portion Greek yogurt cup.
My arrangement made 11 biscuits, the re-combined dough-piece biscuits at the end were of lesser quality, but the first 8-9 were awesome. Shred cheddar cheese on top of each biscuit and bake for 20 minutes.
The biscuits fluff up nicely and look great. This could be part of an impressive and easy dinner for company, and the baked biscuits last a good while and reheat well.