In the Kitchen: Sage Brown Butter Biscuits with Apple and Sharp White Cheddar

A trip to the apple orchard felt like the perfect excuse for a little fall baking. Chloe Diaz of @thehomemadehostess_ headed to the apple orchard to make Sage Brown Butter Biscuits with Apple and Sharp White Cheddar using fresh apples and a few classic fall flavors.

Made with grated apple, sharp white cheddar, sage, and browned butter, the biscuits are savory, flaky, and perfect for breakfast, brunch, or serving alongside a fall meal.

For her fall baking setup, Chloe wore our Meadow Apron to protect her clothes and kept the Antique Floral Tea Towel and Antique Floral Oven Mitts close by in the kitchen. The mix of Meadow and Antique Floral added a charming seasonal touch.

The grated apple adds a hint of sweetness and moisture, while sharp white cheddar and black pepper keep the biscuits savory. Fresh sage is steeped into browned butter before it is chilled and worked into the dough, giving the biscuits an extra layer of rich, nutty flavor. They come out of the oven golden, flaky, and layered, with crisp edges and a soft center. Serve them warm on their own, alongside breakfast, or as part of a fall brunch spread.

Sage Brown Butter Biscuits with Apple and Sharp White Cheddar

Recipe by Chloe Diaz, @thehomemadehostess_

Makes: 8 biscuits

Ingredients:

• 4 cups (480 g) all-purpose flour

• 4 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• ¼ tsp freshly ground black pepper

• 10 tbsp (113 g) salted butter, browned

• 8 tbsp (113 g) very cold unsalted butter, grated

• 6 large sage leaves

• 1 cup (113 g) sharp white cheddar, freshly grated

• ¾ cup (about 90 g) apple, grated

• 1 cup + 2 tbsp (270 g) cold buttermilk, plus 1–2 tbsp more if needed

• Flaky sea salt, for topping

Instructions:

1. About an hour before you’re ready to bake, prepare the sage-infused brown butter. Place the salted butter in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the butter turns golden brown and smells nutty, about 5–8 minutes.

2. Remove the butter from the heat and add the sage leaves. Allow them to steep for about 5 minutes, then discard the leaves.

3. Transfer the browned butter to a shallow dish and refrigerate until completely solid. Once firm, place it onto a piece of parchment paper and shape it roughly back into a rectangle to make it easier to grate. Return it to the refrigerator for another 20 minutes or until very cold.

4. In a large bowl, combine the flour, baking powder, baking soda, sea salt, and black pepper.

5. Add the grated apple and sharp white cheddar and toss until evenly distributed throughout the flour mixture.

6. Using the large holes of a box grater, grate the chilled browned butter and very cold unsalted butter into the flour mixture. Gently work the butter into the flour with your hands until the mixture resembles coarse sand with pea-sized pieces of butter remaining throughout.

7. Create a well in the center and pour in the cold buttermilk. Gently mix with a wooden spoon until the dough just begins to come together. If it feels too dry, add an additional 1–2 tablespoons of buttermilk as needed.

8. The dough should still look slightly shaggy. Turn it onto a lightly floured surface and gently press it into a rectangle about 1 inch thick.

9. Fold the dough into thirds by bringing one end toward the center and folding the opposite end over the top. Press it back into a 1-inch-thick rectangle, rotate it 90 degrees, and repeat. Complete this folding process four times total. This creates the flaky layers throughout the biscuits.

10. Using a sharp knife or bench scraper, cut the dough into 8 square biscuits, pressing straight down rather than sawing through the dough.

11. Transfer the biscuits to a parchment-lined baking sheet.

12. Preheat the oven to 425°F. While the oven heats, place the biscuits in the freezer for 10–15 minutes so the butter remains very cold.

13. Remove the biscuits from the freezer, brush the tops lightly with buttermilk, and finish with flaky sea salt.

14. Bake for 20–22 minutes, or until the biscuits have risen and the tops are golden brown.

15. Serve warm.

From the Orchard to the Table

This is the kind of recipe we love for fall. It’s seasonal without being complicated, and easy to bring straight from the kitchen to the table.

Fresh apple, sage, brown butter, and sharp cheddar make these biscuits especially good for a slow weekend breakfast, an afternoon snack, or a table filled with friends. Paired with the Meadow Apron, Antique Floral Tea Towel, and Antique Floral Oven Mitts, Chloe’s orchard setup is a simple example of how fall baking can feel both cozy and simple.

Pair the biscuits with salted butter, apple preserves, or simply serve them warm from the oven.

Shop Chloe's favorite fall baking essentials

Meadow Apron

 Antique Floral Tea Towel

 Antique Floral Oven Mitts