Comments on: Cheddar-Sage Biscuits http://www.brooklynfarmhouse.com/2008/11/20/cheddar-sage-biscuits/ Fun kitchen projects and recipes that anyone can do. Sat, 22 Jan 2011 04:22:04 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Kelly http://www.brooklynfarmhouse.com/2008/11/20/cheddar-sage-biscuits/comment-page-1/#comment-1283 Kelly Wed, 18 Nov 2009 23:29:12 +0000 http://www.brooklynfarmhouse.com/?p=522#comment-1283 Thanks so much! I do have access to fresh sage and whole dried leaves, and would rather use those than the powdered stuff anyway, so this is great. Thanks again. Thanks so much! I do have access to fresh sage and whole dried leaves, and would rather use those than the powdered stuff anyway, so this is great. Thanks again.

]]> By: megan http://www.brooklynfarmhouse.com/2008/11/20/cheddar-sage-biscuits/comment-page-1/#comment-1282 megan Wed, 18 Nov 2009 21:32:11 +0000 http://www.brooklynfarmhouse.com/?p=522#comment-1282 Hi Kelly! If you can find whole dried sage leaves, that would be ideal - then you can just rub it together yourself. This way you'll have sort of whole dried bits of sage rather than powdered dried sage. You can also use fresh sage here, as well. If you use powdered sage, just go a little easy - start out with a bit less than the recipe calls for, then give a taste to the dough to make sure it's sage-y enough. Hi Kelly! If you can find whole dried sage leaves, that would be ideal – then you can just rub it together yourself. This way you’ll have sort of whole dried bits of sage rather than powdered dried sage. You can also use fresh sage here, as well. If you use powdered sage, just go a little easy – start out with a bit less than the recipe calls for, then give a taste to the dough to make sure it’s sage-y enough.

]]> By: Kelly http://www.brooklynfarmhouse.com/2008/11/20/cheddar-sage-biscuits/comment-page-1/#comment-1281 Kelly Wed, 18 Nov 2009 20:40:18 +0000 http://www.brooklynfarmhouse.com/?p=522#comment-1281 Hello. I have a question for you regarding the rubbed sage. Should I rub it myself or buy it already in the rubbed form? I plan on making these biscuits for Thanksgiving..very excited! Thank you for the recipe. Hello. I have a question for you regarding the rubbed sage. Should I rub it myself or buy it already in the rubbed form? I plan on making these biscuits for Thanksgiving..very excited! Thank you for the recipe.

]]> By: Counsin EVE http://www.brooklynfarmhouse.com/2008/11/20/cheddar-sage-biscuits/comment-page-1/#comment-53 Counsin EVE Tue, 25 Nov 2008 19:36:18 +0000 http://www.brooklynfarmhouse.com/?p=522#comment-53 What an Excellent site.... Congratulations Megan for all your wonderful recipes. I can't wait to try them for our holiday parties. Give Aunt Carolyn a hug and a kiss for me...xo,EVE What an Excellent site….
Congratulations Megan for all your wonderful recipes. I can’t wait to try them for our holiday parties. Give Aunt Carolyn a hug and a kiss for me…xo,EVE

]]> By: megan http://www.brooklynfarmhouse.com/2008/11/20/cheddar-sage-biscuits/comment-page-1/#comment-52 megan Tue, 25 Nov 2008 15:52:08 +0000 http://www.brooklynfarmhouse.com/?p=522#comment-52 A quick note about White Lily - Smuckers has recently purchased them, and they have decommissioned the Knoxville, TN factory where the flour has been made since 1883. I'm not sure what I'm going to do...I only have 1 bag left from the old mill. The NY Times has an interesting article about it here: http://www.nytimes.com/2008/06/18/dining/18flour.html?_r=1 A quick note about White Lily – Smuckers has recently purchased them, and they have decommissioned the Knoxville, TN factory where the flour has been made since 1883. I’m not sure what I’m going to do…I only have 1 bag left from the old mill.

The NY Times has an interesting article about it here:
http://www.nytimes.com/2008/06/18/dining/18flour.html?_r=1

]]> By: Carol http://www.brooklynfarmhouse.com/2008/11/20/cheddar-sage-biscuits/comment-page-1/#comment-42 Carol Fri, 21 Nov 2008 13:51:55 +0000 http://www.brooklynfarmhouse.com/?p=522#comment-42 OK..you got me! I cop to an uncontrollable addiction to those steamy, cheesy all-you-can-eat-and-I-do cheddar buscuits at Red Lobster. These look like an enhanced, gourmet version of those. Can't wait to try them! I'm thinking they'll go great with turkey and fixin's. OK..you got me! I cop to an uncontrollable addiction to those steamy, cheesy all-you-can-eat-and-I-do cheddar buscuits at Red Lobster. These look like an enhanced, gourmet version of those. Can’t wait to try them! I’m thinking they’ll go great with turkey and fixin’s.

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