I have always loved peeling the layers of biscuits one by one, just so I could make it last as long as possible, savoring every bite. And I still do it. Every once in a while I start eating, just eating, not so much enjoying, often junk food. (for me that consists of bread and homemade baked goods.) So now I catch myself when I begin doing that, so I can get the full flavor, and enjoy it thoroughly. The only real reason to eat unhealthy food is because it tastes good, not because you have to eat. So I make sure to do that now, closing my eyes, and letting the flavors meld together in my mouth. It is so worth it.
Anyways my point was that this is never a problem with biscuits. Their flakiness is impossible not to appreciate, the same with croissants.
These biscuits were double good because they had sage in them too. And sage is, well, sage, so it basically speaks for itself, and very highly I might add. And that’s Caitlin by the way, she and Callie were my Sue Chefs for Sophie’s Surprise Party.
Now for the recipe…
15 to 20 fresh sage leaves
3 tablespoons unsalted butter
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into tiny pieces
1 1/2 cups buttermilk
Preheat the oven to 425 degrees F.
Fry The Sage! – Heat a skillet over medium-low heat and add the 3 tablespoons of 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. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not over mixing. Use your hands if needed to bring the dough together.
Pat dough into a circle that is about 1- 1 1/2 inches thick. 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 (or mold them with your hands) 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.