Sage and Honey Biscuits

Let’s face it. That round little dough boy makes a pretty perfect dinner roll and there’s nothing wrong with that. No one will judge as the bread basket empties and you are forced to pop open another can. But, just in case you want to add one more thing to the Thanksgiving menu this year, these Sage and Honey Biscuits are where its at.

They didn’t knock me off my seat, but I had been cooking and taste testing all day by the time these bad boys came out of the oven, but all of my pre-Thanksgiving Thanksgiving guests raved about them. If it’s good enough for them – they pass muster. Don’t be alarmed by the white pepper, the flavors in these biscuits are subtle and homey.

Don’t worry if you don’t knock these off the list for Thursday. There’s always Friday’s breakfast calling your name.

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Sage and Honey Biscuits

Ingredients

• 3 1/2 cups flour
• 3 1/4 teas baking soda
• 2 teas ground sage
• 3/4 teas white ground pepper
• 1/4 cup unsalted butter chilled and cut into 1/4? cubes, plus extra for greasing the pan
• 2 cups buttermilk I would start with 1 cup and gradually work my way to two, one tablespoon as a time if needed as 2 cups off the bat seems like a little too much
• 1 cup honey
• 2 tbs melted butter cooled

Instructions

1. Preheat the oven to 475 degrees. Grease a 10? oven safe skillet.
2. In a the bowl of your food processor, mix the flour, baking soda, sage, and pepper. Pulse in the butter until the mixture starts to look like coarse sand.
3. Add the buttermilk and honey and pulse until it just comes together. Turn out onto a clean, floured work surface and form into a ball. Be careful not to over work the dough. Press into a large round and using a biscuit cutter or pastry cutter, cut 10 biscuits (rework and form as needed). Place 8 around the edge of the pan snugly and two in the center.
4. Bake in the preheated oven for about 15 minute. Remove and using a brush, lightly coat the biscuits with butter. Finish in the oven for 3 to 5 minutes longer.
5. Serve warm with extra honey and butter.

Recipe Notes

The New Southwest