Savory Sage Biscuits Recipe

A stack of biscuits with an array of ingredients around them.

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Savory Sage Biscuits Recipe

These savory Sage Biscuits are made drop-style, so there's no kneading, rolling, or cutting! We use the same (maybe even genius) technique from our family-favorite buttermilk biscuits to make them tender and fluffy with none of the fuss. They'll be on your table in under 30 minutes, making them perfect for busy weeknights or holiday meals alike.

Prep Time10

Cook Time15

Total Time25

Course: Bread, Side Dish

Cuisine: American

Servings: -12

Calories: 240kcal

Author: Misty

Equipment

Ingredients

1 ¼ cups buttermilk shaken, very cold
10 tablespoons salted butter
¼ cup (about 4 oz) fresh sage diced, then measured - Yep, it’s a lot!
1 tablespoon garlic minced
2 cups all purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder aluminum-free
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2-3 tablespoons melted butter to brush on top (optional)

Instructions

Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside.
In a liquid measuring cup, measure the buttermilk, then place in the freezer to get extra cold while you work on the next steps.
1 ¼ cups buttermilk
In a medium skillet, melt the butter over medium heat. Allow it to cook until it's barley turning golden brown and foamy, stirring occasionally. Once barely golden, add the sage and garlic. Continue cooking until the butter is a true golden brown and fragrant, about 60-90 seconds.
Pour it into a bowl to help it start cooling (be sure to scrape up all the brown bits and sage from the pan!).
10 tablespoons salted butter, ¼ cup (about 4 oz) fresh sage, 1 tablespoon garlic
While the butter is cooling, whisk together the flour, sugar, baking powder, salt, and black pepper in a large bowl.
2 cups all purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Once the butter is warm but not piping hot, remove the cold buttermilk from the freezer. Add the browned butter to the milk and mix well with a whisk or fork. It should form small curdles or clumps.
Pour the wet ingredients into the dry ingredients and stir well with a rubber spatula until the dough is just combined (don't overmix). Using a ¼ cup scoop, scoop the biscuit dough into 10-12 biscuits onto the prepared sheet pan.
Bake for 13-15 minutes, or until golden brown on the bottom and cooked through. Allow to cool on the rack for 5-10 minutes. Then brush with extra melted butter (if desired) and serve warm.
2-3 tablespoons melted butter to brush on top

Notes

Tips and Tricks

Make sure the buttermilk is super cold and the butter is warm when you combine the two. The difference in temperature is what helps the little clumps form that make these so fluffy without a lot of work.
Mix the dough just until all the white streaks of flour are combined, then stop. Overmixed dough = tough texture.
Work quickly so that the dough stays nice and cold before it goes into the oven. If the little clumps of butter soften before you start baking, the biscuits won't get as fluffy and tender.

Storage: Store leftovers in a very well sealed container at room temperature or in the fridge for 2-3 days. I suggest reheating them for a few seconds in the microwave to restore some of the soft texture, but just know that leftover biscuits are never the same as fresh.

Freezing: I would suggest freezing them raw on a lined cookie sheet, then storing in an airtight container once they are solid. Bake them straight from frozen, adding an extra 1-2 minutes of baking time.

If you have some baked ones leftover, let them cool completely before freezing them. Thaw them at room temperature, then warm them slightly in the microwave for best results. Not as good as fresh, but it sure is convenient.

Nutrition