Nov 15 2011

Sage Biscuits

Published by at 7:08 am under Holidays,Recipes

I’ve done a lot of thinking about Thanksgiving this year. Part of me wanted to write about a whole bunch of wacky ideas you could bring to the Thanksgiving table.

But as I thought it all through, I saw clearly that the people I know don’t want Tandoori Turkey or roasted brussels sprouts for Thanksgiving. They’re not looking for new and exciting, they’re looking for traditional, comfortable and nostalgic. They want the turkey and gravy their mom has made for 30 years. They want the whisky and apples recipe they had together on a family trip to Tennessee.

So out the window went my Bon Appetit Thanksgiving edition, and in came a new, subtler set of ideas.

Including sage biscuits, which will be my contribution to Thanksgiving this year.  The sage goes perfectly with other Thanksgiving stuff – turkey, mashed potatoes and stuffing – and I’ve never met someone who could pass on a basket of fresh, hot biscuits.

Here’s the recipe.

Sage Biscuits

Make 6-8 biscuits


  • 1/4 cup fresh sage, roughly chopped
  • 2 Cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbsp cold butter (1 stick)
  • 3/4 cup buttermilk


  1. Preheat oven to 400°
  2. Add flour, baking soda, baking powder and salt into a food processor. Pulse 2-3 times to combine
  3. Place the butter on a piece of wax paper and cut into 1/8″ cubes. Sprinkle butter cubes evenly into the flour mixture. Cover and pulse 2-3 times to combine mixture, until it looks and feels like coarse meal
  4. Transfer the mixture to a mixing bowl and add the sage, combining with a wooden spoon (or your hand)
  5. Stir in the buttermilk slowly. The goal is to get all the flour mixture picked up in the dough without overmixing. You want a kind of lumpy, uneven dough so your biscuit comes out with nice texture.
  6. Bake for 10-15 minutes, until they are golden brown and a toothpick comes out clean.

4 responses so far

4 Responses to “Sage Biscuits”

  1. on 15 Nov 2011 at 11:56 am

    Wowie, we make biscuits COMPLETELY different. Do you roll yours out and cut them or are they drop biscuits? Willing to give your recipe/method a shot. Interesting that your method is like a pate brisee.
    Deanna (Silly Goose Farm) recently posted..

  2. Bradenon 15 Nov 2011 at 9:03 pm

    Pate Brisee whuh?

    Do you have a post about how you make your biscuits? They’re tastier than mine…

  3. Abbyon 15 Nov 2011 at 10:47 pm

    This isn’t quite how I make biscuits either, but you have my attention with sage in your biscuits. Also, now I want tandoori chicken and roasted brussel sprouts. That sounds really good to me.

  4. on 16 Nov 2011 at 10:57 am

    I will gladly do a biscuit post for you. And listen, everything you make is utterly amazing so don’t even worry about comparisons. I just think it’s so neat how people can make the “same” thing so many different ways!

    PS – Pate Brisee is the name/method for flaky dough or pie dough.
    Deanna (Silly Goose Farm) recently posted..


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