SAGE BISCUITS
These light and flaky biscuits have just a hint of sage flavor (which can be overpowering if over-used) but none of the baking powder taste that you sometimes get with biscuits. I find they go especially nicely with roasted meats.
Provided by FlemishMinx
Categories Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425°F.
- Whisk together milk and egg until blended in a small bowl; set aside.
- In a large bowl, blend together flour, baking powder, salt, sage, and the two peppers with a fork.
- Add butter pieces and massage into the flour with your fingers until the mixture resembles coarse cornmeal.
- Add the milk mixture and blend in (with hands) until you can gather the whole into a ball, but don't overmix.
- Transfer dough to a floured surface and knead just until it holds together, about 6 turns.
- Roll out to 1/2 inch thickness.
- Using a floured 2 inch biscuit cutter, cut out biscuits; re-roll out scraps and cut out remaining biscuits.
- Transfer biscuits to a large non-stick baking sheet and bake until golden brown, about 12 minutes.
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Muneeb Ahmad
muneeb.ahmad10@yahoo.comThank you for sharing this recipe. I can't wait to try it.
Judith Akoth
a-judith@yahoo.comI'm definitely going to make these biscuits for my next party.
Lama Mutez
lama@aol.comI can't wait to try these biscuits. They look so delicious.
MissJen Vlogs
vlogs_missjen@yahoo.comThese biscuits are the best! I've never had biscuits like them before.
Manjay Yadav
yadav85@yahoo.comI'm so glad I found this recipe. These biscuits are a new family favorite.
Nabin panday official
o.n@gmail.comThese biscuits are a great way to use up leftover buttermilk. I always have buttermilk on hand, so I'm always looking for new recipes to use it in.
Masixole Veto (Rydoo)
masixolev@gmail.comI've also experimented with adding different ingredients to these biscuits, such as cheese, bacon, and jalapeños. They're all delicious variations.
Mary Almeda
mary-almeda@yahoo.comI've made these biscuits with both fresh and dried sage. They're both delicious, but I prefer the flavor of fresh sage.
Josue Gonzalez
j18@yahoo.comThese biscuits are the perfect size for a snack or a light meal. I often serve them with a cup of coffee or tea.
Mahmuda Parvin
parvin-m@gmail.comI love that these biscuits can be made ahead of time. I usually make a batch on the weekend and then freeze them. Then I can just pop them in the oven when I need them.
Pram Nepana
p.n44@gmail.comThese biscuits are so versatile. I've served them with everything from soup to salad to chili. They're always a hit.
Soni Zubar
zubarsoni17@hotmail.co.ukI'm not much of a baker, but these biscuits were so easy to make. I didn't have any trouble following the instructions, and they turned out perfectly.
Khagesh Karki
k.karki92@hotmail.comI made these biscuits for my Thanksgiving dinner, and they were a huge success. Everyone loved them, and they were gone in no time.
Oliver Daly
o.daly@yahoo.comThese biscuits are the perfect addition to any brunch or dinner. They're light and fluffy, with a crispy outer crust. I especially love them with a slather of butter and honey.
John Gishoe
gishoe39@yahoo.comI was a little hesitant to try these biscuits because I'm not a big fan of sage, but I'm so glad I did! The sage flavor was subtle and really complemented the other flavors in the biscuit.
Kamsy
kamsy45@yahoo.comI've made these biscuits several times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
Tye Roberts
roberts41@aol.comThese biscuits were a hit with my family! They had a perfect balance of savory and sweet, and the sage added a nice touch of herb flavor. I'll definitely be making these again.