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

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.

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

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.

SAGE, GARLIC AND PROVOLONE BISCUITS



Sage, Garlic and Provolone Biscuits image

Flavorful add-ins and Bisquick mix are all you need for warm and savory biscuits that are ready in less than half an hour.

Provided by By Inspired Taste

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 5

2 1/2 cups Original Bisquick™ mix
1 3/4 teaspoons dried sage leaves
3/4 teaspoon garlic powder
1 1/4 cups shredded provolone cheese (5 oz)
1 cup buttermilk

Steps:

  • Heat oven to 450°F. Spray 8-inch square baking dish with cooking spray.
  • In medium bowl, stir Bisquick mix, sage, garlic powder and 1 cup of the cheese until well blended. Add buttermilk; stir until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix; knead 8 to 10 times. Press into baking dish. Cut into 4 squares, then cut each square diagonally into 2 triangles.
  • Bake 8 to 10 minutes or until golden brown.

Nutrition Facts : ServingSize 1 Serving

CHEDDAR AND SAGE BISCUITS



Cheddar and Sage Biscuits image

The cheddar and sage bring a distinctive flavor to these biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 8

4 cups all-purpose flour (spooned and leveled), plus more for working
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt
2 cups grated sharp white cheddar (5 1/2 ounces)
2 tablespoons chopped fresh sage
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups low-fat buttermilk

Steps:

  • Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cheddar and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.
  • Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (reroll and cut scraps).
  • Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 318 g, Fat 16 g, Fiber 1 g, Protein 9 g

SAGE, BACON, AND CHEDDAR BISCUITS



Sage, Bacon, and Cheddar Biscuits image

Categories     Bread     Milk/Cream     Cheese     Dairy     Bake     Quick & Easy     Cheddar     Bacon     Sage     Gourmet

Yield Makes 9 biscuits

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons finely chopped fresh sage leaves
5 tablespoons cold, unsalted butter, cut into pieces
5 bacon slices, cooked crisp and chopped
3/4 cup grated Cheddar
3/4 cup well-shaken buttermilk

Steps:

  • Preheat oven to 450°F. and grease a large baking sheet.
  • Into a bowl sift together flour, baking powder, sugar, baking soda, and salt. Stir in sage and with fingertips blend in butter until mixture resembles meal. Stir in bacon and Cheddar. Add buttermilk and stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface knead gently 8 times. Pat out dough into a 6- by 5-inch rectangle. Cut dough into 9 rectangles and arrange about 1 inch apart on baking sheet. Bake biscuits in middle of oven 15 minutes.

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

CHEDDAR-CHEESE-AND-SAGE BISCUITS



Cheddar-Cheese-and-Sage Biscuits image

Sage gives these biscuits a nice, clean herbal flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 16

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 (2 sticks) chilled unsalted butter, cut into small pieces
3 cups grated cheddar cheese (9 ounces)
2/3 cup thinly sliced fresh sage
2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon heavy cream

Steps:

  • Preheat oven to 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 mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
  • Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
  • In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.

SAGE CORNMEAL BISCUITS



Sage Cornmeal Biscuits image

My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meat at dinner. They bake up light and tender and have just the right amount of sage. -Mary Kincaid, Bostic, North Carolina

Provided by Taste of Home

Time 30m

Yield 10 biscuits.

Number Of Ingredients 7

1-1/2 cups all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1/2 to 3/4 teaspoon rubbed sage
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

Steps:

  • In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.

Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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Top Asked Questions

How do you garnish biscuits with Sage?
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.
What do Sage biscuits taste like?
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. MAKE IT SHINE! ADD YOUR PHOTO AMT. PER SERVING % DAILY VALUE Pre-heat oven to 425°F.
How do you make the perfect sage buttercream?
Mix flour(s), salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. Add cold butter and use a pastry cutter or fork to combine until small pieces remain and it looks like wet sand. Work quickly so the butter doesn’t get too warm. Add chopped sage and mix once more.
How long does it take to make pumpkin Sage biscuits?
Savory vegan pumpkin sage biscuits made in 1 bowl in just 30 minutes. Fluffy with a subtle pumpkin-sage flavor, and perfect for fall and holiday gatherings.

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