This is my favorite biscuit recipe for fall (and Thanksgiving); the sage gives the flaky biscuits a wonderful earthy flavor. Even the anti-carb folks in your crowd will grab one! Cook’s note: the cayenne pepper adds a level of spicy heat, so if you don’t like spice leave it out. Also, be sure your ingredients are cold; it makes a huge difference in the texture of the biscuits.
- 1/2 cup cold whole milk
- 1 large egg
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 tablespoons finely chopped fresh sage
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
- Preheat oven to 425°F for at least 10 minutes. In a small bowl, whisk together milk and egg until blended. Set aside.
- Blend flour, baking powder, salt, sage, black pepper and cayenne (if using) in food processor or large bowl.
- Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse meal. Do not over mix or the biscuits will be tough!
- Add milk mixture and process just until moist clumps begin to form. Transfer dough to a floured surface and knead until dough holds together, about 6 turns.
- Roll out dough to a thickness of 1/2-inch. Using a floured 2-inch biscuit or cookie cutter, cut out biscuits. Reroll out scraps and cut remaining biscuits. Transfer biscuits to a large nonstick baking sheet.
- Bake until golden brown, about 12 minutes. Makes 12-14 biscuits