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“You can freeze these biscuits once they have been baked, wrapped well, up to one week. Thaw on counter and serve.”
16 biscuits

Ingredients Nutrition


  1. Preheat ovent o 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt sugar and paprika. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in cheddar and sage. Pour the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough.
  2. On a lightly floured work surface, pat dough (with lightly floured hands) into a 1 inch thick round. Divide into 16 pieces transfering to a baking sheet.
  3. In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake 20 - 30 minutes rotating baking sheets halfway through until golden brown.

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