Ten years. It's hard to believe it's been that long since I first moved to Boston. The night my father and I drove through town, the car packed so tight we couldn't see out the back window, I remember how struck I was by this city; how beautiful it was, despite the frigid wind and piles of snow. As we made our way down Commonwealth Avenue, which looked majestic decorated with white lights, I knew this was a place I could call home.
There are a number of moments that have had an impact on my life, but it's hard to think of anything more profound than my move to Boston. This city has challenged me and embraced me. Without it, I wouldn't be the person I am today. I know, I'm sounding totally sentimental. And if only you could see me now, holding a tissue, dabbing tears from my eyes.
Apple, Sage and Cheddar Biscuits
Yield approximately 8 biscuits
2 cups flour 1/4 cup sugar 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp black pepper 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 1/2 cup heavy cream 2 Gala apples, peeled and chopped into 1 inch cubes 1 tablespoon chopped sage 1 cup cheddar cheese, shredded
1. Place rack in middle of the oven and preheat to 400 degrees. Line a baking pan with parchment paper.
2. In a large bowl, whisk together the first six ingredients. Add the butter to the bowl and, using two knives or a pastry blender (you can even just give it a couple pulses in the food processor), cut into the dry ingredients until the butter has mixed in.
3. Slowly add the heavy cream to the dry ingredients, stirring until it's fully incorporated. Fold in the cubed apple and sage.
4. Transfer the dough to a lightly floured work surface and knead a couple of times. Flatten the dough out until it is about 1 1/2 inches thick (should be about 9 or so inches wide).
5. Cut into the dough using a biscuit cutter that's 2-3/4" in diameter. Transfer cut dough to the baking pan. Repeat with remaining dough. This should result in approximately eight biscuits.
6. Add a little mound of cheddar cheese to each scone. Bake for 18-20 minutes, or until the tops are golden brown.