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Cheddar biscuits flour baking powder sage kosher salt butter Cheddar cheese heavy cream Apple Walnut peeled Mcintosh apple apple red onion serrano chili pepper unsalted butter apple cider vinegar mustard kosher salt freshly ground pepper walnuts chiffonade of fresh sage leaves
Viewed: 45 - Published at: 5 years agoIngredients
- Mini Sage Cheddar Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon rubbed sage
- 1/2 teaspoon kosher salt
- 1/2 cup small-diced unsalted butter
- 1/4 cup coarsely grated sharp cheddar cheese
- 3/4 cup heavy cream
- Apple Walnut Chutney
- 1 cup peeled Mcintosh apple cut small dice
- 1 cup peeled Granny Smith apple cut into small dice
- 1/2 cup red onion medium diced
- 1 tablespoon serrano chili pepper minced
- 2 tablespoons unsalted butter
- 1/4 cup apple cider vinegar
- 1/4 cup grainy Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup coarsely chopped toasted walnuts
- 1 tablespoon chiffonade of fresh sage leaves
Method
- Mix flour, baking powder, salt and sage in the bowl of a standing mixer; and on low, mix until just blended.
- Add the butter and cheese then blend until the butter is barely combined.
- Add the cream and mix until just combined. Depending on the moisture content of the flour more cream may have to be added by teaspoons. Scrape the dough into a disc; and on a very lightly floured pastry board roll into 1/2-3/4 inch deep. Using a 1 inch round lightly floured cookie cutter, make 24 rounds. With an offset spatula, transfer the rounds to a parchment lined cookies sheet and bake for 20-25 minutes until lightly browned. Cool to room temperature on a wire rack.
- Melt butter in a medium saute pan and add onion and chili pepper. Saute on medium heat until the onions becomes translucent then add the apples. Add vine- gar, mustard, salt and pepper, stir to combine and heat to a simmer. Stir occasionally and cook until the moisture evaporates. Spread on a dinner plate to cool.
- To assemble the biscuits: Split the biscuits in half, spread with 1 teaspoon of the chutney. Sprinkle a few pieces of the toasted walnuts and some of the sage. Arrange on a platter and serve.
