Sage Biscuits

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 9
  • About This Recipe

    “A savory alternative to just bread and butter with dinner.”


  • 2cupsflour
  • 2teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 1teaspoonsalt
  • 6tablespoonsunsalted butter, chilled, diced
  • 1/4 cupsage leaf, chopped
  • 3/4 cupbuttermilk( plus 1 tbsp)
  • 1tablespoonunsalted butter, melted
  • Directions

  • 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.
  • Reviews

  • “Excelent!These would have earned a five, but were a little dry.I think the reason was that I didn’t add the full amount of buttermilk,because the recipe says to mix until JUST moisened.Also my oven cooks a little hot.The flavors were excelent though, and I will be making these again!”

  • “These were fabulous!!I forgot the other TBSP. of buttermilk until it was too late but they didn’t need it, they still mixed and baked up great.I used my whole wheat pastry flour and it does great with these.The sage is heavenly.Thank you so much for a great recipe!!”

  • “These were very good, I didn’t have enough sage but they stull turned out great!”

  • “I use a variation of this recipe by omitting the baking soda, decreasing the salt to 3/4 teaspoon, increasing the baking powder to 3 tablespoons, and substituting the butter with 1/2 stick of the butter-flavored Crisco stick (or you may use 1/2 cup of the regular product).I also add a cup of grated cheddar cheese.Delicious with soup and a salad.”

  • “These were great with a nice flavor.Even DS liked the ‘biscuit cookie’.The taste reminded us of some of the ‘dipping bread’ at some Italian restaurants.Forgot they were in the oven and baked an extra minute or two; would be better if I took them out on time.Great recipe.”