At a dinner out this past weekend, we were served the most insanely delicious fluffy buttermilk biscuits while waiting for drinks. At first glance, they looked like plain buttermilk biscuits, which is all I really need to be put into a state of bliss. As I bit into it, I then realized there was a fresh herb in the recipe that tasted like rosemary. Our waiter confirmed it was actually sage. And … my mission to make sage buttermilk biscuits began!
This is truly one of the quickest, easiest and most delish from-scratch recipes I’ve experienced. These would also be a lovely addition to any Thanksgiving table. I chose to do a drop-style biscuit versus the perfect circles you often find. I love the imperfection of the shapes and how the little bits on the edge get extra crispy in the oven. If you must have circles, roll the dough and cut with round biscuit cutters or cut into any shape you like! You will be in total bliss when you bite into one of these hot cheesy savory treats!
blissful sage + cheddar buttermilk biscuits:
[adapted from this recipe]
Makes 25 biscuits
- 2 cups all-purpose flour
- 1/4 cup fresh sage, finely chopped
- 2 tsp baking powder
- 2 tsp cane sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 stick [6 tbsp] cold unsalted butter, cut into very small pieces
- 1/2 cup grated sharp cheddar cheese
- 3/4 cup well-shaken buttermilk
Preheat oven to 450°F. In a large mixing bowl, whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in chopped butter with your fingers or a pastry blender until mixture resembles coarse meal. Add in grated cheese and buttermilk and continue to work the ingredients into a dough.
Measure heaping tablespoons of dough onto a greased baking sheet, leaving about an inch between the dough balls. Bake on middle rack until golden brown, about 13-16 minutes. Transfer biscuits to cooling rack or serving bowl if enjoying immediately. Best enjoyed piping hot from the oven! Happy biscuiting!