Cheddar-Cheese-and-Sage Biscuits

Christmas dinner preparation is underway. As they were last year, these biscuits are included on the menu. They're from Martha Stewart's magazine, December 2003. I really like this recipe... the biscuits are light, fluffy, flavourful, and freeze and defrost really well.

*****

Makes about 16

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

4 cups all-purpose flour, plus more for work surface

4 tsps baking powder

1 tsp baking soda

1 tsp salt

1 tsp sugar

1/2 tsp paprika

1 cup (2 sticks) chilled, unsalted butter, cut into small pieces

3 cups grated cheddar cheese (9 ounces)

2/3 cup thinly sliced fresh sage

2 cups buttermilk

1 large egg, beaten

1 tbsp heavy cream

Preheat oven to 375 F. 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 cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.

Using a 2.5" biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.

In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.