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Sage and Cheese Biscuits

Sage and Cheese Biscuits

Oxmoor House MARCH 2006

  • Yield: 8 servings (serving size: 1 biscuit)


  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground sage
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons margarine or butter
  • 1/3 cup fat-free evaporated milk
  • 2 tablespoons (1/2 ounce) shredded reduced-fat Monterey Jack cheese
  • 1 1/2 teaspoons all-purpose flour


Preheat oven to 450°.

Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk and cheese, stirring just until dry ingredients are moistened.

Sprinkle 1 1/2 teaspoons flour over work surface. Turn dough out onto floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut into rounds using a 2-inch biscuit cutter.

Place rounds on an ungreased baking sheet. Bake at 450° for 8 to 10 minutes or until biscuits are golden. Serve warm.

Tip: For baking success, use this method to correctly measure flour: Fluff the flour with a fork, lightly spoon it into a dry measuring cup, and level with a straight edge.

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 0.0%
  • Fat: 3.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.8g
  • Carbohydrate: 12.7g
  • Fiber: 0.4g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 189mg
  • Calcium: 0.0mg

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Sage and Cheese Biscuits recipe