Recipe by FlemishMinx
These light and flaky biscuits have just a hint of sage flavor (which can be overpowering if over-used) but none of the baking powder taste that you sometimes get with biscuits. I find they go especially nicely with roasted meats.
- 1⁄2 cup cold milk
- 1 large egg
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon finely chopped fresh sage
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon white pepper
- 3⁄4 cup chilled unsalted butter, cut into small pieces
Directions See How It's Made
- Pre-heat oven to 425°F.
- Whisk together milk and egg until blended in a small bowl; set aside.
- In a large bowl, blend together flour, baking powder, salt, sage, and the two peppers with a fork.
- Add butter pieces and massage into the flour with your fingers until the mixture resembles coarse cornmeal.
- Add the milk mixture and blend in (with hands) until you can gather the whole into a ball, but don't overmix.
- Transfer dough to a floured surface and knead just until it holds together, about 6 turns.
- Roll out to 1/2 inch thickness.
- Using a floured 2 inch biscuit cutter, cut out biscuits; re-roll out scraps and cut out remaining biscuits.
- Transfer biscuits to a large non-stick baking sheet and bake until golden brown, about 12 minutes.