Sage Biscuits
Flaky, buttery, and infused with a rustic herby aroma, these Sage Biscuits are the perfect addition to your table. Made with fresh chopped sage and cold, cubed butter for that irresistibly tender texture, these homemade biscuits are both easy to prepare and packed with flavor. The delicate balance of savory sage and a hint of sweetness from a touch of sugar makes them a standout choice for breakfast, brunch, or as a side to hearty soups and stews. With minimal prep time and the option to finish with a golden egg wash for visual appeal, these biscuits are as beautiful as they are delicious. Serve warm with butter, honey, or your favorite spread to truly savor their melt-in-your-mouth goodness. Perfect for holiday gatherings or simple weekday meals, these sage biscuits are sure to steal the spotlight.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 2 tablespoons fresh sage, finely chopped
- 0.75 cup whole milk
- 1 large egg, for egg wash (optional)
- 1 tablespoon water, for egg wash (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Small pea-sized pieces of butter are ideal for a flaky texture.
Stir in the chopped fresh sage.
Make a well in the center of the mixture and pour in the milk. Use a fork or spatula to gently combine the ingredients until a shaggy dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead it a few times (4–6 turns) to bring it together. Pat the dough into a ¾-inch thick rectangle.
Use a round biscuit cutter to cut out biscuits, pressing straight down without twisting. Place the biscuits on the prepared baking sheet, with their edges just barely touching for softer sides or spaced apart for crisper sides. Gather scraps, reform, and cut until all dough is used.
For an optional golden finish, whisk the egg and water together to make an egg wash. Brush the tops of the biscuits lightly with the egg wash.
Bake for 10–12 minutes, or until the biscuits are golden brown on top.
Remove the biscuits from the oven and allow them to cool slightly on a wire rack. Serve warm with butter, honey, or your favorite spread.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.8 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 333 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
