Shared by Jody B.
The Hartford

INGREDIENTS:

4 cups All-purpose flour (more for working)
2 tablespoons Baking powder
1 teaspoon Baking soda
2 teaspoons Coarse salt (kosher)
2 cups (5.8 ounces) Grated sharp white cheddar
2 tablespoons Chopped fresh sage (fresh is best here)
¾ cup (1½ sticks) Cold unsalted butter, cut into pieces
1½ cups Buttermilk
1 stick Softened unsalted butter
1 teaspoon Mixed herbs of your choice

PREPARATION:

BISCUITS (from MarthaStewart.com)

1. Preheat oven to 450 degrees.

2. In a food processor, pulse flour, baking powder, baking soda and salt.

3. Add cheddar and sage and pulse to combine.

4. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining.

5. Add buttermilk and pulse about 2-3 times until combined.

6. Turn dough onto a lightly floured work surface (I use a plastic mat) and knead just until it comes together.

7. With a floured rolling pin, roll dough to a ¾-inch thickness.

8. With a floured 2 ¾-inch round biscuit cutter, cut out 12 biscuits (re-roll and cut scraps).

9. Place biscuits on a baking sheet, 1½ inches apart, and bake until puffed and golden, 12-15 minutes. Transfer to a wire rack to cool.

HERB BUTTER

Mix softened butter herbs of your choice and a pinch of salt. Serve with warm biscuits.

Makes 12 Biscuits

Download this and our other Thanksgiving recipes.

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