These biscuits are delicious served with butter for breakfast or brunch. If you have any left over, cut them in half and fill with sliced ham, sausage, cheese, or poached egg for a quick, heat-and-eat breakfast.

Sage buttermilk biscuits

2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, cut into pieces
1/4 cup grated sharp Cheddar cheese
3/4 cup buttermilk plus additional for brushing

Preheat oven to 450°F.

Combine flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in grated cheese. Form a well in the center of the flour mixture and pour in the buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface for 10 – 12 times. Pat the dough out to ½ inch thick and cut with a 2 inch cookie cutter or glass.

Arrange biscuits about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. Bake in middle of oven until golden brown and biscuits are cooked through, about 10-12 minutes. Transfer biscuits to a rack to cool 10 minutes.