Apple-Cheddar-Sage Biscuits - Bake from Scratch

      The golden-brown surface of these biscuits reveals a soft and delicate interior that readily absorbs a generous spread of butter.

      **Yields 12 biscuits**

      **Ingredients:**

      - 3¾ cups (469 grams) all-purpose flour

      - 3½ teaspoons (14 grams) granulated sugar

      - 1 tablespoon (15 grams) baking powder

      - 1 tablespoon (9 grams) kosher salt

      - 1 tablespoon (4 grams) finely chopped fresh sage leaves

      - ½ teaspoon (1 gram) ground black pepper

      - 1 cup (227 grams) cold unsalted butter, cubed

      - 1 cup (113 grams) shredded sharp Cheddar cheese

      - 1 medium Gala or Honeycrisp apple (200 grams), peeled and shredded (see Notes)

      - ¾ cup (180 grams) cold whole buttermilk

      - 1 large egg (50 grams), lightly beaten

      - 1 tablespoon (15 grams) water

      - Fresh sage leaves (optional)

      - Flaked sea salt (optional), for sprinkling

      - Softened butter, for serving

      **Instructions:**

      1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

      2. In a large bowl, combine the flour, sugar, baking powder, kosher salt, chopped sage, and pepper by whisking them together. Add the cold butter and mix to coat. Using a pastry blender or your hands, cut in the butter until the mixture becomes crumbly and the butter is in pea-sized pieces. Fold in the cheese and apple. Then, add the cold buttermilk and mix until a shaggy dough forms.

      3. Transfer the dough to a lightly floured surface. (The dough will be crumbly and nearly dry.) Shape the dough into a rectangle about 1 inch thick. With a lightly floured rolling pin, roll it into a rectangle measuring approximately 15x6 inches. Using a bench or bowl scraper, fold the dough in thirds like a letter. Rotate the dough 90 degrees and repeat the rolling, folding, and rotating process three times. (Initially, the dough may appear too shaggy for this technique, but it will become easier to manage as you proceed.)

      4. Pat or roll the dough into a rectangle sized 9½x7½ inches (about 1 inch thick). If desired, use a sharp knife or floured bench scraper to trim ¼ inch from all sides. (Refer to Notes.) Cut the dough into 12 biscuits and place them 2 inches apart on the prepared pan. Freeze the biscuits until firm, about 10 minutes.

      5. In a small bowl, mix the egg with 1 tablespoon (15 grams) of water. Brush the egg wash over the biscuits, add sage leaves if using, and sprinkle with sea salt if desired.

      6. Bake the biscuits until they are golden brown, approximately 15 to 20 minutes. Serve warm with softened butter.

      **Notes:** Peel and shred the apple using a box grater right before adding it to the flour mixture. Trimming the dough edges can help the biscuits rise uniformly, but this step is optional; they will still taste delicious.

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