These tender biscuits are lovely with just about any soup or stew you care to name. With their hint of sage and the ease of their preparation, Sage Biscuits make a welcome addition to any autumn or winter meal.
You donít even need a biscuit-cutter to make them! Get the easy directions and get ready for warm, meltingly-good biscuits, with or without butter:
2 cups unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup oil or butter, melted
1 egg, beaten
1/2 cup milk
1/4 cup fresh sage, minced
1. Preheat oven to 475F. Sift together the flour, baking powder, and salt, and place in mixing bowl. Combine oil, egg, milk, and sage in a separate bowl. Make a well in the center of the dry ingredients and add the wet ones. Combine with a fork, just until mixed.
2. Cover a baking sheet with parchment or grease it lightly. Spoon dough onto baking sheet or roll out on a lightly floured countertop and cut into rounds with a biscuit cutter or floured glass.
3. Bake 8 to 12 minutes on top rack of even, until the bottoms are nicely browned.
Makes 12 modest-sized biscuits.
Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000). Copyright (c) 2000 by Edward Espe Brown. Reprinted by permission of Shambhala.
Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000).