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
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

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 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 & @girlcarnivoreTwitter Facebook.

Sage and Honey Biscuits | Kita Roberts

Sage and Honey Biscuits

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Author: Kita
30 minutes
Serves: 8


  • 3 1/2 cups flour
  • 3 1/4 tsp baking soda
  • 2 tsp ground sage
  • 3/4 tsp 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 tbsp melted butter - cooled


  • 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.

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

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  1. 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!

  2. ramenkage says:

    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!

    1. 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! 😀

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