Dried Cranberry, Sage and White Cheddar Buttermilk Biscuits
Take two classic flavors of the holidays – dried cranberries and sage – and turn them into a fluffy, buttery biscuit that’s super easy, quick and will seriously impress your guests.
- 5 tablespoons cold butter
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 1⁄2 tablespoons fresh sage, finely chopped
- 2 tablespoons vegetable shortening
- 1 egg
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 cup shredded Gruyère cheese
- 1⁄2 cup dried cranberries
- 1⁄2 cup plus 2 Tbsp. cold buttermilk
- 1 tablespoon water
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Cut the cold butter into small cubes. Place it back in the fridge until ready to use.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt until combined. Add in cheese, sage and cranberries. Toss until combined.
- Add the cubed butter and shortening to the flour mixture. Using your fingers or a fork, quickly cut the butter into the flour until small pieces of both the butter and shortening remain and the mixture looks like coarse crumbs.
- Add the buttermilk, and use a wooden spoon to mix the ingredients together just until combined. (It’s OK if the dough is a little scrappy.) Dump the mixture out onto a lightly floured surface, and gently knead it one or two times until the dough comes together.
- Flour a rolling pin and roll the dough out until it’s about 1” thick. Use a 2¼” biscuit cutter to form biscuits. Use the scraps to make more biscuits until there is no dough left. Line the biscuits up on the prepared pan, and place in the freezer for 5 minutes.
- Mix the egg and water together in a small bowl. After the biscuits have chilled, brush them with the egg mixture. Bake until golden brown and tall, about 12-15 minutes.
- Serve warm with butter.