Sage Butter Biscuits

Sage Butter Biscuits might be just the side dish you are searching for. For 24 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 13g of fat, and a total of 236 calories. This recipe serves 12. Many people made this recipe, and 511 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by How Sweet Eats. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up salt, flour, buttermilk, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so super. If you like this recipe, you might also like recipes such as Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits, Sage-rubbed Pork Tenderloins with Sage Butter, and Pumpkin Sage Biscuits.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 degrees F.Heat a skillet over medium-low heat and add butter. Once it's melted and sizzling, add in the sage leaves and use a fork or slotted spoon to stir and coat the sage in the butter. Cook until the sage is crispy, flipping once or twice, for about 2 to 3 minutes. Remove the sage and place it on a paper towel to slightly dry. In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Crumble the sage between your fingers and add it to the dry ingredients. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.Pat dough into a circle that is about 1 1/2 inches thick. This will make TALL biscuits! Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly.

 

Step by step:

1. Preheat the oven to 425 degrees F.

2. Heat a skillet over medium-low heat and add butter. Once it's melted and sizzling, add in the sage leaves and use a fork or slotted spoon to stir and coat the sage in the butter. Cook until the sage is crispy, flipping once or twice, for about 2 to 3 minutes.

3. Remove the sage and place it on a paper towel to slightly dry. In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Crumble the sage between your fingers and add it to the dry ingredients. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.Pat dough into a circle that is about 1 1/2 inches thick. This will make TALL biscuits! Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits.

4. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way.

5. Bake the biscuits for 10 to 12 minutes or until they are golden and high.

6. Remove from the oven and let cool slightly.

Nutrition Information:

covered percent of daily need