Let’s talk biscuit love, okay? My love for biscuits runs deep…but, I have to admit I didn’t find this love until a few years ago. See, my biscuit experiences were few and far between before I started cooking for myself. We just didn’t grow up with warm and fluffy biscuits and really, it’s a shame. But, now I’m making up time and make biscuits at least once a month, if not more.
I mean, biscuits are the perfect, carb-y vehicle for all sorts of goodness and these Romano and Sage Biscuits are definitely a favorite this time of year. In these cooler months I like to pack as much sage into my food as possible, I love it! It just tastes of the season…and, you can’t ever go wrong with adding cheese to things. Just can’t. These particular biscuits are savory, petite, and tender. They would make perfect little two-bite leftover sandwiches for that big turkey-centric holiday coming up, or even the perfect foil for some sausage gravy. Biscuit Heaven. Speaking of biscuit-sandiwch-love, check out this post I did for my friends at Betty & Bisquick for a Thanksgiving Leftovers Sandwich Bar. There are sandwich ideas, as well as easy decor and craft ideas. I’m shameless, I know…but that green bean stacked biscuit-wich is so dang good, you guys should know about it.
Romano & Sage Biscuits
Adapted from this recipe.
I REALLY like sage, so I did 3 tablespoons, if you are lukewarm about it, definitely reduce the amount. I also used a mini biscuit cutter for these, but any size is fine. Larger biscuits will take a minute or two more of bake time.
2 cups flour
2 tablespoons baking powder
1 scant teaspoon salt
5 tablespoons cold, unsalted butter, cubed
2-3 tablespoons chopped, fresh sage
heaping 1/3 cup grated romano cheese
1/4 cup cream
3/4 cup milk
Preheat the oven to 425˚F. Line 2 baking sheets with parchment.
In a mixing bowl combine the flour, baking powder, and salt. Using a pastry blender or fingers, quickly cut the butter into the flour until the mixture resembles a coarse meal, with a few pea-sized lumps of butter throughout. Toss in the sage and romano to combine. Make a well in the center of the dry mixture and add the cream and milk. Stir gently until the liquid is just incorporated and turn out onto a floured surface. Knead a few times (5-ish) to form a dough and pat into a 1/2 inch round. Using a biscuit cutter, cut out biscuits and place on prepared baking sheets. Gather the scraps and cut out remaining biscuits. Bake in the center of the oven for 10 minutes or until puffed and golden on the bottoms. Best served warm. [/recipe]
Biscuits make me weak in the knees–add sage to the mix and I am a full on goner! These look so perfect for Thanksgiving.
Thanks, lady!!
Biscuit love 4 life! I didn’t know how amazing biscuits were either until recently but they are outta this worrrrld!!
RIGHT?!
You know I LOVE this.. you know it!!
Hell yeah!!
Oh my yummers!!
😀
I just read Jessica’s post and you two are on the same wavelength today! Pinned these! They look wonderful!
We totally are! I like the way that lady thinks. Thanks, Averie!
I have used more sage this fall than I ever have and I’m loving it! Your biscuits look perfect and I ADORE your Thanksgiving leftovers biscuit bar! Creative and cute 🙂
It’s so perfect for fall, right?! Thanks, girlfren!
I have never baked or cooked with sage before – can you believe that? I’m thinking I need to give it a try…starting with these heavenly biscuits! They look like little pillows of heaven!
WHAAAAT?! It’s one of my faves, for real…try it out 🙂
I wish I could just hug you right now over these biscuits. I LOVE THEM.
BISCUIT HUGS!
Mmm such a fabulous flavour combo for biscuits!!
Thanks, girl!
I didn’t grow up on biscuits either, but now I LOVE THEM! And sage!!! It’s my go-to Holiday herb. It makes everything taste like stuffing. These are like cheesy, stuffing-scented biscuits. What. A. Dream.
Yes! More food should taste like stuffing.
i’m pretty honored that we share the same brain wavelength from time to time. <3
me too! twin brains.
I am dying over these biscuits! Sage is my favorite herb this time of year and I mean romano in the biscuits!! Cindy, you are awesome. Now, I need to go make more biscuits. I made some yesterday, but I need more. Tis the season!
there can never be too many!
Biscuit perfection. And I love love love sage this time of year as well. I’ll even fry some sage leaves up and eat them plain! Is that weird???
ummm yes please! I would carb out on these babies all day!
I have yet to master the art of biscuit making. Your’s look perfectly tender and moist and sound delicious 🙂