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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Pre-heat oven to 425°F.
2. Whisk together milk and egg until blended in a small bowl; set aside.
3. In a large bowl, blend together flour, baking powder, salt, sage, and the two peppers with a fork.
4. Add butter pieces and massage into the flour with your fingers until the mixture resembles coarse cornmeal.
5. Add the milk mixture and blend in (with hands) until you can gather the whole into a ball, but don't overmix.
6. Transfer dough to a floured surface and knead just until it holds together, about 6 turns.
7. Roll out to 1/2 inch thickness.
8. Using a floured 2 inch biscuit cutter, cut out biscuits; re-roll out scraps and cut out remaining biscuits.
9. Transfer biscuits to a large non-stick baking sheet and bake until golden brown, about 12 minutes.
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