Preheat the oven to 425°. In a mixing bowl, add 1/3 cup butter and self rising flour. Using a pastry blender, cut the butter into the flour until you have coarse crumbs.

Add the Lucky Dog Hard Cider, Swiss cheese and sage to the bowl. Stir until well combined in a soft dough forms.

Lightly flour your work service. Place the dough on the work surface.

With the palm of your hand lightly flatten the dough, fold the dough over and slightly flatten the dough again. Turn the dough about 1/4 turn and fold the dough over again.

Repeat two more times. the dough should be smooth and soft.

Pat the dough to 1/2 inch thickness with your hands.

Using a 2 1/2 inch biscuit cutter, cut out the biscuits. Lightly pad out the dough again to cut out all of the biscuits. Place the biscuits on an un-greased baking sheet.

Bake for 10 to 12 minutes or until the biscuits are done and lightly browned.

Remove the biscuits from the oven and brush 2 tablespoons melted butter over the biscuits before serving.

Serve biscuits hot.