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Home » Method » Baking » Bread

Sage and Honey Biscuits

By: Kita · Published Nov 26, 2013 · Updated: Jan 6, 2023 · This post may contain affiliate links

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The flavors in these Sage and Honey biscuits are subtle and homey. Just a hint of sweet and savory blended together.  Perfect alongside dinner, or breakfast.

Sage and Honey Biscuits | Kita Roberts PassThSushi.com
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.

Sage and Honey Biscuits | Kita Roberts PassThSushi.com

For a sampling of more killer side dishes to go with your holiday feast, check these out.

If you’ve tried this Sage and Honey Biscuit recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.

Sage and Honey Biscuits | Kita Roberts PassThSushi.com

Sage and Honey Biscuits

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Bread
American
Author: Kita
30 mins
Serves: 8

Ingredients

  • 3 ½ cups flour
  • 3 ¼ teaspoon baking soda
  • 2 teaspoon ground sage
  • ¾ teaspoon white ground pepper
  • ¼ cup unsalted butter - chilled and cut into ¼? 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 tablespoon melted butter - cooled

Instructions

  • Preheat the oven to 475 degrees. Grease a 10" oven safe skillet.
  • 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.
  • 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.
  • 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.
  • Serve warm with extra honey and butter.

Notes

The New Southwest

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Sage and Honey Biscuits from PasstheSushi.com

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    Recipe Rating




  1. Vicki @ WITK says

    November 26, 2013 at 10:33 am

    These biscuits sound amazing. I've already made thanksgiving dinner, so I think I'll have to try these out for a regular weekday dinner!

    Reply
  2. steph@stephsbitebybite says

    November 26, 2013 at 11:56 am

    Just spread some butter over the top of this skillet and hand it over to me! These are screaming my name!

    Reply
  3. Belinda @zomppa says

    November 26, 2013 at 5:37 pm

    Mmm to wake up to these!!!

    Reply
  4. Erin @ The Spiffy Cookie says

    November 26, 2013 at 5:41 pm

    I put rosemary in my rolls and fell in love. Amazing what a little herb can do. I haven't tried sage yet!

    Reply
  5. ramenkage says

    November 29, 2013 at 12:12 am

    Tried this today. Did you perhaps mean 1/2 cup of buttermilk instead of 2? I did it as written and wound up with soup instead of dough. Tried to salvage it with a whole lot of extra flour, but wound up with crunchy shells filled with mush.

    Did I just do it wrong? Your pictures look delicious, and I'd love to figure this out!

    Reply
    • Kita says

      November 29, 2013 at 7:51 am

      I ended up adding more flour as well when I tested the recipe as well. I just double checked the cook book and she says 2 cups. My kitchen is horrible for bread baking and biscuit making, always humid and not ideal. However, I did fell that 2 cups was too much as well. I will put a note in the recipe to start with 1 and add as needed from there. I'm sorry these didn't turn out for you this time, but I do hope you try again! 😀

      Reply
  6. Nutmeg Nanny says

    November 29, 2013 at 2:42 pm

    Sage and honey, oh my! These are my kind of biscuits 🙂

    Reply

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Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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