Mini Sage Cheddar Biscuits with Apple Walnut Chutney

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 cups heavy cream

1. Mix flour, baking powder, salt and sage in the bowl of a standing mixer; and on low, mix until just blended.
2. Add the butter and cheese then blend until the butter is barely combined.
3. 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 ½-3/4 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.

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

1. Melt butter in a medium sauté 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.
2. 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.