Prep 10 mins
Cook 12 mins
Buttery rich biscuits perked up with cayenne pepper, black pepper and sage.
Make and share this Peppery Sage Biscuits recipe from Food.com.
- Preheat oven to 425°F.
- Blend flour, baking powder, salt, sage, cayenne and black pepper in food processor or large bowl.
- Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse cornmeal.
- In a small bowl, whisk together milk and egg until blended. Add to flour mixture and process just until moist clumps begin to form. Do not overmix or you'll have "rubber" biscuits!
- Transfer dough to a floured surface and knead until it holds together, about 6 turns.
- Roll out or pat dough to 1/2" thickness. Using a floured 2" biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits.
- Transfer biscuits to a large nonstick baking sheet.
- Bake until golden brown, about 12 minutes.
You could really taste the butter in these little biscuits. We had them with grilled steaks and garden salad, which turned out to be a great combination. I loved the sage flavor. I was a little cautious with the cayenne pepper and just added a little to ours, but I would add the whole 1/4 tsp next time.
Marvelous. I came here to add this recipe from Whole Foods but found it already here, but with the addition of the cayenne. Yum! I decided to only use the cayenne and leave out the black pepper and they taste perfect. I also use 1/2 TB dried crumbled sage leaves (NOT powdered) instead of the fresh and it worked fine. Thanks, Susie!
*Buttery* *rich* is so right! I love these biscuits. I put in only one shake of cayenne and it was just right for us! When I make these again I will add a pinch of sugar to them. I served sage biscuits with turkey noodle soup. These biscuits would be nice served with a turkey dinner. These savory biscuits are going into my "companys coming" binder. Thanks Susie.