This recipe is from the Williams-Somona Thanksgiving 2003 collection.
Biscuit tips: keep ingredients cold and handle the dough as little as possible to result in light, flaky biscuits.
Combine 2 cups flour, 1 Tbsp baking powder, and 1 tsp salt in a large bowl.
Cut 8 Tbsp cold butter (cut into small pieces) into the flour mixture with a pastry cutter or knives (not your hands!) until it resembles coarse meal.
Add 3/4 cup grated cheddar cheese and 2 tsp sage (I used chopped fresh, they call for crumbled dry) and stir to combine.
Add 2/3 cup milk (I used whole milk, and ended up adding a bit more) and stir until liquid is just absorbed.
With lightly floured hands, knead the dough just until it comes together in a flaky ball.
Roll or pat the dough out on a lightly floured surface to 3/4-inch thick. Cut 2-inch rounds out with a biscuit cutter or a glass. Re-roll and cut again. The more the dough is handled, the tougher the biscuits will be.
Brush the biscuits with butter (optional). Bake at 450F on a baking sheet lined with parchment paper for 15 minutes until the biscuits are golden brown. Let cool for 5 minutes. Serve warm or room temperature.
Wine pairing: An oaky, buttery chardonnay would be a decadent pairing with these biscuits. We enjoyed ours with a slightly more crisp Macon-Villages Bourgogne. Sparkling wine would be lovely as well. Cheers!