Cheddar & Sage Biscuits

Ingredients

• 240 g (2 cups)gluten-free all-purpose flour blend
• 3 g (1 teaspoon)xanthan gum (omit if your flour blend contains it)
• 6 g (1 teaspoon)kosher salt or fine sea salt
• 12 g (1 tablespoon)baking powder
• 2.5 g (1/2 teaspoon)bicarbonate of soda
• 90 g (6 tablespoons)unsalted butter, cubed and very cold
• 5 g (2 tablespoons)fresh sage, finely chopped
• 113 g (4 ounces)extra-sharp cheddar, grated
• 195 ml (3/4 cup plus 1 tablespoon), dividedbuttermilk, cold

Instructions

1. 1

   Heat the oven

   Heat the oven to 220°C (425°F) and line a baking sheet with a silicone baking mat or parchment paper.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the gluten-free flour, xanthan gum, salt, baking powder and bicarbonate of soda.

3. 3

   Cut in butter

   Work the cold, cubed butter into the flour mixture with a pastry cutter or two forks until it looks like coarse crumbs.

4. 4

   Add cheese and sage

   Stir in the chopped sage and grated cheddar. Add 180 ml (3/4 cup) of the buttermilk and mix until incorporated.

5. 5

   Fold the dough

   Turn the dough onto a floured surface and pat it into a rectangle. Fold it into thirds, turn it half a turn, then flatten it into a rectangle about 2.5 cm (1 inch) thick. Fold it into thirds once more and press it into a rectangle again.

6. 6

   Cut the biscuits

   Use a sharp knife to cut the dough into squares and set them on the prepared baking sheet. Cut straight down and lift the knife without dragging it through the dough. Re-roll the scraps as needed to make about 8 biscuits; cut them smaller for up to 12 if desired.

7. 7

   Chill the biscuits

   Refrigerate the biscuits for at least 30 minutes so the butter stays cold, especially if the kitchen is warm and humid.

8. 8

   Brush and bake

   Brush the tops with the remaining 15 ml (1 tablespoon) buttermilk. Bake for 12–15 minutes, until browned and baked through, then serve warm.

What are cheddar and sage biscuits?

American biscuits are quick breads, rather than sweet, crisp British biscuits. They are often served alongside savoury meals, with a soft interior and a browned top.

This version brings together sharp cheddar and aromatic sage in a gluten-free dough. Cold butter and folds help create a tender, layered result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 251 calories, 7g protein, 24g carbs, 15g fat.

The flour supplies most of the carbohydrates, while butter and cheddar contribute much of the fat; cheddar and buttermilk also provide protein. Serve a biscuit with soup or a portion of vegetables for a more balanced plate.

Choosing the ingredients

Flour blend: Use a gluten-free all-purpose blend; if it already contains xanthan gum, leave out the extra listed here. The blend’s ingredients can affect how much liquid the dough absorbs.

Cheddar and sage: Extra-sharp cheddar gives the biscuits a pronounced savoury flavour, while fresh sage adds an earthy note. Grate the cheese and chop the sage finely so they distribute through the dough.

Keep the butter cold

Cold butter: Work it into the dry ingredients until the mixture resembles coarse crumbs, rather than rubbing it to a fine powder. Small pieces of butter help keep the baked crumb tender.

Chilling: Refrigerate the cut biscuits for at least 30 minutes before baking. This is particularly useful in a warm or humid kitchen, as the method relies on the butter staying cold.

Why fold the dough?

First fold: Pat the dough into a rectangle, fold it into thirds, and turn it half a turn before flattening it again. This makes the dough easier to handle and helps build layers.

Second fold: Fold the rectangle into thirds once more and press it into shape. Handle it gently; too much working can make the biscuits dense.

Cut for a good rise

Straight cuts: Bring the knife straight down and lift it back up instead of dragging it through the dough. This keeps the edges neat as the biscuits bake.

Scraps: Re-roll the remaining dough as needed to make about 8 biscuits, or cut smaller biscuits for up to 12. The smaller pieces may need checking earlier, as their size differs from the original batch.

Check colour and doneness

Bake: Give the biscuits 12–15 minutes at 220°C (425°F), watching for browned tops. The recipe’s cue is that they should be browned and baked through.

Serve: These biscuits are best served warm from the oven. They pair well with soup, or can be served as part of a savoury brunch.

Recipe notes & tips

• Check whether your flour blend already contains xanthan gum before adding it.
• Measure out the final tablespoon of buttermilk separately for brushing the tops.
• Use very cold butter and cold buttermilk for the dough.
• Flour the work surface lightly to help prevent sticking.
• Cut straight down through the dough rather than sawing with the knife.
• Start checking the biscuits at 12 minutes for browning.

Variations

• Herb swap: Replace the sage with another finely chopped fresh herb to change the flavour.
• Cheese swap: Use a similarly firm, strongly flavoured cheese in place of the cheddar.
• Smaller biscuits: Cut the dough into smaller squares for up to 12 biscuits.
• Seasoning: Add a little extra black pepper to the dry ingredients for a peppery note.

Common mistakes to avoid

• Warm butter: It can make the dough less tender; keep the butter cold and chill the cut biscuits for at least 30 minutes.
• Extra xanthan gum: Adding it when the blend already contains it is unnecessary; check the flour blend label first.
• Overworking the dough: Too much handling can make the biscuits dense; mix only until the dough comes together.
• Dragging the knife: This can press the cut edges together; cut straight down and lift the blade cleanly.
• Skipping the chill: The butter may soften before baking; refrigerate the biscuits for at least 30 minutes.
• Using all the buttermilk in the dough: The tops still need some for brushing; reserve 15 ml (1 tablespoon).

How to store

Keep cooled biscuits in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven until warmed through; they are best served warm.

Frequently asked questions