Cheddar Sage Biscuits in a silver wire basket lined with a cloth white napkin and fresh sage garnish

Cheddar & Sage Biscuits

These Cheddar & Sage Biscuits are full of flavor from the sage, cheddar cheese, and buttermilk. They’re the perfect accompaniment to any hearty meal.

5 from 1 vote
Cheddar Sage Biscuits in a silver wire basket lined with a cloth white napkin and fresh sage garnish
Print Recipe

Cheddar & Sage Biscuits

Prep Time30 mins
Cook Time15 mins
Fridge Time30 mins
Total Time1 hr 15 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8 Biscuits
Calories: 251kcal


  • 2 cups (240 g) gluten-free all-purpose flour blend
  • 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
  • 1 teaspoon (6 g) kosher or fine sea salt
  • 1 tablespoon (12 g) baking powder
  • ½ teaspoon (2.5 g) baking soda
  • 6 tablespoons (90 g) unsalted butter, cubed and very cold
  • 2 tablespoons (5 g) fresh sage, finely chopped
  • 1 cup (4 ounces) extra-sharp cheddar cheese, grated
  • ¾ cup + 1 tablespoon (195 mL) buttermilk, cold (divided)


  • Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper.
  • Add the gluten-free flour, xanthan gum, salt, baking powder, and baking soda to a large bowl and whisk together to combine.
  • Cut in the cubed butter with a pastry cutter or two forks until it resembles coarse crumbs.
  • Add the chopped sage and grated cheddar and stir to combine. Stir in ¾ cup buttermilk and mix until incorporated.
  • Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into thirds and turn the dough a half turn. Then flatten into a rectangle until the dough is about an inch thick. Fold into thirds again and press into a rectangle again.
  • Use a sharp knife to cut the dough into squares and place the biscuits on the prepared baking sheet. (When cutting the biscuits, cut straight down and lift right back up without dragging the knife through the biscuits.) Re-roll the dough as needed; there should be about 8 biscuits. (If desired, you can cut the biscuits smaller to make up to 12 biscuits.)
  • Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
  • Brush the tops of the biscuits with the remaining buttermilk. Bake for 12-15 minutes or until the biscuits are browned and baked through. Serve warm out of the oven.


Nutrition Facts
Cheddar & Sage Biscuits
Amount Per Serving
Calories 251 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg13%
Sodium 646mg27%
Potassium 52mg1%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 2g2%
Protein 7g14%
Vitamin A 441IU9%
Calcium 246mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Biscuits Cheddar Cheese Sage Shay Lachendro
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Sept-Oct Cover 2023



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