Author Notes
Sage and walnuts are among my all-time favorite flavor combinations especially rounded out with cheddar cheese and crispy apples. In fact, I recently created this recipe for our annual holiday cocktail party when I served over 60 of these. However, I've scaled it down to make a more practical 24 hors d'oeuvres. —NBrush
Ingredients
- Mini Sage Cheddar Biscuits
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2 cups
all purpose flour
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2 teaspoons
baking powder
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1 teaspoon
rubbed sage
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1/2 teaspoon
kosher salt
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1/2 cup
small-diced unsalted butter
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1/4 cup
coarsely grated sharp cheddar cheese
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3/4 cup
heavy cream
- Apple Walnut Chutney
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1 cup
peeled Mcintosh apple cut small dice
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1 cup
peeled Granny Smith apple cut into small dice
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1/2 cup
red onion medium diced
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1 tablespoon
serrano chili pepper minced
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2 tablespoons
unsalted butter
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1/4 cup
apple cider vinegar
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1/4 cup
grainy Dijon mustard
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground pepper
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1/2 cup
coarsely chopped toasted walnuts
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1 tablespoon
chiffonade of fresh sage leaves
Directions
- Mini Sage Cheddar Biscuits
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Mix flour, baking powder, salt and sage in the bowl of a standing mixer; and on low, mix until just blended.
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Add the butter and cheese then blend until the butter is barely combined.
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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
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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.
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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.
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