Kick start your day with a good breakfast

Breakfast of Thanksgiving Nibbles

on November 27, 2013

In preparation for the feast tomorrow, I made cheddar-sage biscuits this morning.

Small NYC kitchen--you use every level space you can find!

Small NYC kitchen–you use every level space you can find!

I found the recipe in an issue of Everyday Food years ago and they come piping-hot out of the oven but once a year. I could eat the entire batch in one sitting. I’ll be distributing the majority up and down the floor of my apartment building to avoid the temptation.

Cheddar and Sage Biscuits

Makes 12

Prep time: 15 mins       Total time: 30 mins

4 cups all-purpose flour

2 TBSP baking powder

1 tsp baking soda

2 tsp coarse salt

2 cups grated sharp white cheddar cheese (5 1/2 oz)

1/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

1 1/2 cups low-fat buttermilk

1. Preheat oven to 450°. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cheddar and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.

2. Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (re-roll and cut scraps).

3. Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

With a dollop of Chuck’s homemade cranberry sauce, I can test two items on tomorrow’s menu at the same time–APPROVED!


Best right out of the oven (there’s nothing like seeing the steam rise when you crack one open), but they’re still lovely warmed very briefly in the oven a day later.


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