Sage biscuits are buttery and flaky and go great with butter, jelly, or gravy! They make a great side dish for almost any meal. I’m not much of a baker, but these biscuits are so yummy it’s totally worth cleaning up all the flour I manage to spill all over the kitchen…and myself.
I have this beautiful, fragrant sage planted in my herb garden. I’m always thinking of new ways to use fresh herbs. They add so much flavor! I took my very simple buttermilk biscuit recipe and added some fresh sage. It turned out great!
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Next, cut in some cold butter. The butter needs to be cold so that the biscuits will be flaky. A little trick that I use is to freeze the butter and grate it. Then, I just use my fingers to combine the flour and the butter.
Work the butter into the flour until it looks like sand. Then, stir in the buttermilk and fresh sage just until the dough comes together. Over mixing will make the biscuits tough.
Pour the dough on to a floured surface.
Use your hands and press the dough out about 1/2 inch thick. With a biscuit cutter, cut out the biscuits. Be sure not to twist the biscuit cutter or the dough won’t rise very well. Straight down and straight back up with the cutter.
Next, put the biscuits on a baking sheet, brush the tops with melted butter, and bake at 450 degrees for 12 minutes.
They will come out of the oven golden brown on the outside and light and flaky on the inside.
Those flecks of sage throughout the biscuit add so much flavor! Butter them, jelly them, or smother them in gravy. No matter how you eat sage biscuits, you will love them!