As mentioned way back in the beginning of November, sage is to be found everywhere in my Thanksgiving dishes. Hidden between corners, tucked in under the covers and peeking out between layers of all this delicious goodness. And here it is again, in my favourite biscuits. Although I do have a soft spot in my heart for those super soft (my microwaved) dinner rolls you get in grocery stores for $1 and seem uneasily addictive, I also love a beautiful homemade biscuit. The perfect thing to sop up all those amazing Thanksgiving flavors.
This biscuit recipe is also perfect since you can make the entire recipe up to the baking point in advance and then freeze them on the actual trays. This can be done up to two weeks in advance. When you're ready to cook, just bring them out and put them right in the over. If you're cooking straight from frozen just add a few more minutes to your cook time allowing for the biscuits to come up to room temperature. You could also thaw them out but I never seem to find the time and this trick has always worked out for me.
Sage and Fontina Thanksgiving Biscuits Recipe from A Cozy Kitchen
Dry: 2 cups cake flour (all-purpose flour will work too) 1 tablespoon baking powder 1/2 teaspoon baking soda 1 scant teaspoon fine grain sea salt (table salt works too!) 1 1/2 stick (6 ounces) unsalted butter, cold 1 cup fontina cheese, grated 3 tablespoons fresh sage (about 6-7 fresh sage leaves), minced Freshly ground pepper Wet: 1/2 cup buttermilk, cold and shaken 1 large egg, cold Egg Wash: 1 large egg 1 tablespoon milk (or 1 tablespoon water)
Firstly, preheat your over to 400F and get out a nice, big baking sheet covered with parchment paper.
Take all your dry ingredients and mix them together in a large bowl. Chop your Sage and grate your cheese. Be sure to put your butter in the fridge before using so when you take it out, it's nice and hard. To make sure the butter is nicely mixed into the biscuits but isn't creamed to the point where the biscuits will lose their texture, use your cheese grater and grate the butter over the dry mixture. Don't mix it just yet! After that's all down, put the bowl in the freezer to harder the butter up a bit again. Now turn your attention to the wet ingredients.
Next, mix the wet ingredients in one bowl and the egg wash mixture in another (if you're making this in advance don't make the egg wash until you're ready to bake the biscuits)
Get the dry mixture bowl from the freezer and break up the butter with your fingers and start combine with the flour. Use your hands, get dirty and get intimate with your dough ;P Eventually the butter will combine with the flour and you'll be left with flours and little pea shaped balls of butter. Then, add in the cheese and toss to combine. Take the buttermilk mixture and gently stir it into the dry. Kneed the dough on the counter, being very gentle as you do, until it forms a dough like ball. We don't want to be too vigorous with our kneading since it will make for a tough dough.
Roll the dough out until it's about 1/2-inch thick. Cut out your biscuits using a 2-inch round cutter or even just an upside down mug. Transfer the biscuits to the pan and parchment paper and brush the rolls with the eggs wash. Sprinkle with freshly ground pepper before putting it into the oven.
Bake for 10-12 minutes and until lightly golden brown. Serve warm with butter and all those other delicious Thanksgiving accoutrements. Be careful serving these too early - they might get eaten up before you have the chance to bring anything else out onto the table ;)