(Serves 12)
3 cups all purpose flour
1 1/2 teaspoons salt
2 tablespoons baking powder
3 tablespoons Canola oil or solid Crisco
1 stick plus 1 tablespoon butter, unsalted, cut into small pieces
1/3 cup fresh sage leaves, chopped
1 cup grated cheddar cheese
1 1/4 cups buttermilk
4 tablespoons unsalted butter, melted
Pre-heat oven to 400 degrees. Set oven rack to middle position.
In a large bowl, whisk together flour, salt and baking powder.
Using a pastry fork or fingers, work butter and shortening into dry
ingredients until mixture resembles pea-sized chunks. Add cheddar cheese and
sage and blend until just combined.
Gradually add buttermilk to bowl, stirring gently to combine. Gently knead
dough to bring mixture together into one craggy yet cohesive ball.
Avoid over-mixing and dough or the biscuits will be tough.
Turn dough onto a lightly floured surface and pat into a disc approximately
1 inch thick.
Using a 3-inch round cookie cutter or drinking glass, cut biscuits and place
on a baking sheet lined with parchment paper. Biscuits should be touching
each other. If remaining dough is rolled again for additional biscuits, they
will not be as tender.
Brush tops with melted butter and bake 18 to 20 minutes or until biscuits
turn a golden brown. Serve straight from the oven.
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