Sage Biscuits Recipes

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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

SAGE BUTTERMILK BISCUITS WITH SAUSAGE AND CHEDDAR



Sage Buttermilk Biscuits with Sausage and Cheddar image

Categories     Sandwich     Cheese     Dairy     Herb     Pork     Breakfast     Brunch     Side     Bake     Cheddar     Meat     Sausage     Sage     Gourmet     Sugar Conscious

Yield Serves 8

Number Of Ingredients 12

For biscuits
2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into pieces
1/4 cup grated sharp Cheddar (2 ounces)
3/4 cup well-shaken buttermilk plus additional for brushing
3/4 pound bulk fresh pork sausage
16 thin slices sharp Cheddar (8 ounces)

Steps:

  • Make biscuits:
  • Preheat oven to 450°F.
  • Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in grated cheese, then buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat dough into an 8- by 4-inch rectangle and cut into 8 (2-inch) squares.
  • Arrange squares about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. Bake in middle of oven until golden brown and biscuits are cooked through, about 15 minutes. Leave oven on. Transfer biscuits to a rack to cool 10 minutes.
  • Cook sausage while biscuits bake:
  • Cut sausage crosswise into 8 equal pieces and flatten each into a 3-inch round. Cook sausage in 2 batches in a large nonstick skillet over moderate heat, turning, until cooked through, about 8 minutes per batch. Transfer to paper towels to drain.
  • Make sandwiches:
  • Split biscuits, then make sandwiches, each with 1 biscuit, 1 slice cheese, 1 sausage round, and another slice of cheese. Bake sandwiches on baking sheet in middle of oven until cheese is melted, about 10 minutes.

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, 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.

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.

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.

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

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

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