Sage Biscuits Recipes

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SAGE BISCUITS



Sage Biscuits image

Make and share this Sage Biscuits recipe from Food.com.

Provided by Malarkey Test

Categories     Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 8

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, chilled, diced
1/4 cup sage leaf, chopped
3/4 cup buttermilk (plus 1 tbsp)
1 tablespoon unsalted butter, melted

Steps:

  • Preheat oven to 450.
  • Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened.
  • Lightly flour your hands and work the dough into a square about 7" x 7", 1/2" thick, on a floured surface. Cut the dough into 9 squares, and place on a baking sheet.
  • Brush the tops with the melted butter and bake until golden brown, 12-14 minute.
  • Serve warm.

Nutrition Facts : Calories 189, Fat 9.4, SaturatedFat 5.8, Cholesterol 24.6, Sodium 432.2, Carbohydrate 22.4, Fiber 0.8, Sugar 1.1, Protein 3.6

SAUSAGE SAGE BISCUITS



Sausage Sage Biscuits image

For an easy, savory breakfast treat, browned sausage and sage are folded into biscuit dough that's cut into squares. A generous grinding of black pepper in the mix and on top adds a bit of kick. The flaky biscuits are delicious on their own or stuffed with eggs: Scrambled, fried or poached are all great, but so is egg salad. If you'd like, you can garnish the biscuits with whole sage leaves. Simply brush the unbaked squares with a little melted butter, gently press on a sage leaf, and brush the leaf with a little more butter before baking.

Provided by Genevieve Ko

Categories     dinner, quick breads, side dish

Time 1h

Yield 20 biscuits

Number Of Ingredients 10

12 ounces fresh pork breakfast sausage, bulk or in links
1/2 teaspoon neutral oil
3 cups/385 grams all-purpose flour, plus more for dough
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon black pepper, plus more for sprinkling
1/2 cup/115 grams cold unsalted butter, cut into thin slices
1/4 cup chopped sage leaves
1 1/4 cups buttermilk

Steps:

  • Put the sausage in a large cast-iron or other heavy skillet. (If it's in links, squeeze it into the pan, and discard the casing.) Turn the heat to medium and cook, stirring and breaking the sausage into tiny bits, until browned and cooked through, about 8 minutes. If the sausage sticks to the pan, add 1/2 teaspoon neutral oil. Remove from the heat and cool to room temperature. You should have a scant 2 cups cooked sausage bits.
  • Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt and pepper.
  • Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form with some peanut-size pieces remaining. Toss in the chopped sage and sausage until evenly coated. Add the buttermilk and mix with a fork until no dry bits remain and mixture forms a mass.
  • Lightly flour a work surface and turn the dough out onto it. With lightly floured hands or rolling pin, pat or roll the dough into an 8-by-10-inch rectangle (about 1/2-inch thick). Using a sharp knife or bench scraper, cut the dough into 2-inch squares. Put on the prepared sheet, spacing 1 inch apart.
  • If the dough has softened, refrigerate or freeze until stiff. Brush the tops of the dough squares with butter and press a sage leaf onto each. Grind pepper on top.
  • Bake until well risen, and the edges are just beginning to brown, about 20 to 25 minutes.
  • Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams

SAGE BISCUITS



Sage Biscuits image

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

1/2 cup cold milk
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 tablespoon finely chopped fresh sage
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
3/4 cup chilled unsalted butter, cut into small pieces

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.

BLACK PEPPER AND SAGE BISCUITS



Black Pepper and Sage Biscuits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 32 biscuits

Number Of Ingredients 11

6 cups all-purpose flour, plus more for dusting
2/3 cup powdered milk
2 tablespoons baking powder
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon cream of tartar
2 teaspoons ground sage, finely chopped
2 sticks cold butter, cut into bits, plus 1/2 stick melted butter
1 cup cold shortening
3 cups buttermilk

Steps:

  • Preheat the oven to 450 degrees F.
  • Stir together the flour, powdered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.
  • Using a pastry cutter, cut the cold butter and shortening into the dry mixture until blended thoroughly.
  • Stir in the buttermilk so the dough comes together.
  • On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
  • Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
  • Bake until golden brown, 10 to 12 minutes.

CHEDDAR SAGE BISCUITS



Cheddar Sage Biscuits image

You can freeze these biscuits once they have been baked, wrapped well, up to one week. Thaw on counter and serve.

Provided by CobaltBlueMixer

Categories     Breads

Time 50m

Yield 16 biscuits

Number Of Ingredients 12

4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 cup chilled unsalted butter, cut into small pieces
3 cups grated cheddar cheese
2/3 cup thinly sliced fresh sage
2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon heavy cream

Steps:

  • Preheat ovent o 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt sugar and paprika. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in cheddar and sage. Pour the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough.
  • On a lightly floured work surface, pat dough (with lightly floured hands) into a 1 inch thick round. Divide into 16 pieces transfering to a baking sheet.
  • In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake 20 - 30 minutes rotating baking sheets halfway through until golden brown.

Nutrition Facts : Calories 326.9, Fat 19.9, SaturatedFat 12.4, Cholesterol 68.5, Sodium 485.6, Carbohydrate 27, Fiber 1.4, Sugar 2, Protein 10.2

SAGE BISCUITS



Sage Biscuits image

Provided by Molly O'Neill

Categories     side dish

Time 20m

Yield 9 biscuits

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons chilled, unsalted butter, diced
1/4 cup chopped sage leaves
3/4 cup plus 1 tablespoon buttermilk
1 tablespoon melted unsalted butter

Steps:

  • Preheat the oven to 450 degrees. Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened.
  • Lightly flour your hands and gather the dough into a ball. Lightly flour a work surface and place the dough on it. Using your hands, form the dough into a square about 1/2 inch thick and roughly 7 inches by 7 inches. Cut the dough into 9 squares and transfer them to a baking sheet. Brush the tops with the melted butter and bake until golden brown, 12 to 14 minutes. Serve warm.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 195 milligrams, Sugar 1 gram, TransFat 0 grams

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