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As it gets colder, I want heartier breakfasts. I love a good breakfast sandwich with a warm and fluffy biscuit to hold everything together. These Buttermilk Sage Biscuits do just that and more. The subtle sage is such a nice touch and mild so it doesn’t overwhelm your tastebuds!
Sage lends a nice savory element to food, so if you’ve got an overgrown sage plant like me, it’s worth trying it in biscuits. The sage leaves are incredibly overpowering if you eat them raw so do not skip frying it in this recipe. Cooked sage is better because it releases its aromatic goodness.
Biscuits are so easy to make and I’ve learned a few tips along the way about what not to do, to get them right.
– NEVER use a rolling pin: this kills the chance of the biscuits rising and getting fluffy.
– DO NOT press all the way down when cutting the biscuits. Whether you’re making square biscuits or round drop biscuits, pressing the dough all the way down prevents the edges from rising.
– COLD, COLD BUTTA. Warm butter won’t give those flaky striations you want from biscuits. I like to use frozen butter.
Buttermilk Sage Biscuits
- 250 grams All-Purpose Flour 2 cups
- 1 Tbsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Sugar
- 8 Tbsp Cold Salted Butter separated
- 18 Sage Leaves
- ¾ Cup Buttermilk, Cold
- Preheat oven to 450°F
- Mix flour, baking powder, baking soda and sugar together and set aside.
- Add 2 tablespoons of butter to a pot over medium heat and let it melt. Add your sage leaves to the hot butter and let the sage leaves get crispy, about 2-3 mintes.
- Scoop the sage leaves out and then chop them into tiny pieces. Mix the sage leaves into the flour mixture.
- Using a cheese grater, grate your cold butter into the flour mixture. Mix with a fork until ingredients are well incorporated. Then pour the buttermilk into the mixture and incorporate.
- Dump the dough onto a floured surface and shape it together into a mound. Fold the dough over itself 5-7 times.
- Shape the dough into a rectangle and and gently slice it into six squares.
- Place the squares onto a parchment lined baking sheet. Brush the tops of the biscuits with the leftover melted butter. Bake for 13-15 minutes.
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