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Cheddar and Sage Buttermilk Biscuits

Serve these flaky and tender biscuits warm during the holidays and you’ll win rave reviews from family and friends.


  • 2 1/3 cups unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/3 cup Organic Shortening
  • 3/4 cup shredded aged Cheddar cheese
  • 1 tbsp dried sage (or 3 tbsp fresh chopped sage)
  • 2 cloves garlic, minced
  • 3/4 cup cold buttermilk
  • 1 egg, lightly beaten

Serving warm biscuits as part of your Superfood Holiday Menu is a staple, but serving these Cheddar and Sage Buttermilk Biscuits will set the precedence for every holiday biscuit to come.

Flaky and tender, these biscuits are filled with a flavor that will not go unnoticed around the dinner table.

{Click HERE to share these biscuits on Facebook, and HERE to share them on Twitter. Pin them to your favorite Pinterest board by clicking HERE. For even more Holiday Superfood inspiration, check out Holiday Superfood Menu.}

Cheddar and Sage Buttermilk Biscuits

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Made With Nutiva

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Organic Shortening

For flaky pie crusts, biscuits and cookies, our neutral-flavored, dairy-free Organic Shortening is a baker’s delight

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  1. Carla Hollander says:

    Would love this recipe if I could make it with coconut flour and almond flour. Can I substitute with the same result? They look delicious.

    1. Nutiva Team Nutiva says:

      Hi, Carla! We have not tried it with the coconut/almond flour combination, and because they are alternative flours (with a more detailed procedure) we cannot be certain of the outcome. We will keep this in mind for future development. If you try it, let us know!

  2. Gudrun B says:

    must try these for Christmas dinner, they look amazing!!!!

    1. Nutiva Team Nutiva says:

      Thanks, Gudrun!

  3. Joyce S. says:

    Can these be made gluten-free? I WANT these for Christmas dinner, but have little to zero idea how to convert them to g/f!

    1. Nutiva Team Nutiva says:

      Hi, Joyce! They can be made gluten-free, but we did not do any recipes testing them as such. It’s a great idea that we will take into consideration for the future. Thanks!

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