There’s something so satisfying about fresh biscuits. It’s easy to buy them or bake the frozen biscuits, but there's nothing like rolling up your sleeves and mixing your own dough. This is a super-simple recipe that you can do in 20 minutes, and if the kids need an indoor project make a double batch and let them “help” you. My daughter loves rolling out the dough and flouring the countertop!
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