Cheddar Apple Biscuits with Sage (High Altitude)

These biscuits are easy and amazing for any meal, but I served them for breakfast. I will definitely make them again so decided to share the recipe. Keep in mind that I live at high altitude, so the baking powder is needed in less quantity here. I added a tad more milk (as reflected below) than the recipe that inspired me to make this my own.


2 c. all purpose flour

3/4 T baking powder

1 tsp. sugar or coconut sugar

1 tsp. maple syrup (or honey)

1 tsp. salt

1 T Dijon mustard (or 1 tsp. mustard powder)

1 stick (1/2 c.) unsalted butter, grated

1 c. chopped apples (I used Pink Lady, but Honeycrisp would be great)

1 c. cheddar cheese, grated

1 T fresh sage minced (or 1/2-1 tsp. ground sage)

2 eggs

1/3 heaping c. milk (or mix half milk/half buttermilk as I did **for quicker set up better biscuit structure)

Grate the stick of butter and stick in freezer. Chop the apples and grate cheese; set aside in one bowl (You can add your maple syrup or honey to this). In large bowl, combine flour, baking powder, mustard powder (if using Dijon, you can add this to the apple mixture to combine later), sugar, and salt. Whisk all and set aside.

In measuring cup, add milk, 2 eggs and whisk until combined.

Take the grated butter from freezer and lightly crumble it into the flour mixture coating it and using your hands to see that it comes together into a slightly crumbly mixture in pea size pieces. Next, add the cheddar-apple mixture and sage. Mix well.

Pour in the egg and milk mixture and mix all again until comes together in a crumbly ball, but do not overmix.

On a well floured surface or pastry mat, transfer the dough and give it a good pat all around to get all the dough together. *If dough is sticky, dust it with flour. Then fold the dough once like an envelope to make a rectangle to cut into 9 squares. Place each biscuit about an inch apart on cast iron skillet or cookie sheet.

Now heat your oven to 385 F and place your biscuits in the fridge while oven is heating, so they will firm up before cooking. When oven is ready, brush with an egg-wash (or heavy cream). Bake for around 22 minutes or until golden brown. If you didn’t remember to brush with egg-wash or cream, then you can brush with melted butter towards the end. *Best eaten fresh from the oven before Mom even gets the perfect picture, says Lil.

My 2 year old set the table and insisted on these Valentine plates that I was in the middle of stashing away for the year. So precious, as that was her first time to do that all by herself, awww.

Look at the gorgeous golden crumb on these babies to accompany my custardy French style eggs and Toddler approved!

These were still delicious the next day as we surprisingly had a few leftover.

Apple cheddar biscuits with homemade black plum jelly and shitake mushroom spinach scramble (and my favorite coffee mug)