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Hungry Girl Por Vida

Romano & Sage Biscuits

November 20, 2013 by Leave a Comment

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.

[recipe]

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]

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Filed Under: biscuits, scones, shortcakes, breakfast, brunch Tagged With: baking, biscuits, bread, carbs, romano, sage

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Reader Interactions

Comments

  1. Amy | Club Narwhal

    November 20, 2013 at 7:06 am

    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.

    Reply
    • cindy

      November 20, 2013 at 1:36 pm

      Thanks, lady!!

      Reply
  2. Abby @ The Frosted Vegan

    November 20, 2013 at 7:23 am

    Biscuit love 4 life! I didn’t know how amazing biscuits were either until recently but they are outta this worrrrld!!

    Reply
    • cindy

      November 20, 2013 at 1:35 pm

      RIGHT?!

      Reply
  3. Erika

    November 20, 2013 at 7:28 am

    You know I LOVE this.. you know it!!

    Reply
    • cindy

      November 20, 2013 at 1:35 pm

      Hell yeah!!

      Reply
  4. Sophie

    November 20, 2013 at 9:10 am

    Oh my yummers!!

    Reply
    • cindy

      November 20, 2013 at 1:35 pm

      😀

      Reply
  5. Averie @ Averie Cooks

    November 20, 2013 at 9:36 am

    I just read Jessica’s post and you two are on the same wavelength today! Pinned these! They look wonderful!

    Reply
    • cindy

      November 20, 2013 at 1:34 pm

      We totally are! I like the way that lady thinks. Thanks, Averie!

      Reply
  6. Nicole

    November 20, 2013 at 9:44 am

    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 🙂

    Reply
    • cindy

      November 20, 2013 at 1:33 pm

      It’s so perfect for fall, right?! Thanks, girlfren!

      Reply
  7. Amanda @ Once Upon a Recipe

    November 20, 2013 at 11:16 am

    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!

    Reply
    • cindy

      November 20, 2013 at 1:33 pm

      WHAAAAT?! It’s one of my faves, for real…try it out 🙂

      Reply
  8. Stephanie @ Girl Versus Dough

    November 20, 2013 at 12:18 pm

    I wish I could just hug you right now over these biscuits. I LOVE THEM.

    Reply
    • cindy

      November 20, 2013 at 1:29 pm

      BISCUIT HUGS!

      Reply
  9. Katrina @ Warm Vanilla Sugar

    November 20, 2013 at 12:37 pm

    Mmm such a fabulous flavour combo for biscuits!!

    Reply
    • cindy

      November 20, 2013 at 1:29 pm

      Thanks, girl!

      Reply
  10. Sarah | The Sugar Hit

    November 20, 2013 at 2:45 pm

    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.

    Reply
    • cindy

      November 20, 2013 at 7:34 pm

      Yes! More food should taste like stuffing.

      Reply
  11. Jessica

    November 20, 2013 at 5:49 pm

    i’m pretty honored that we share the same brain wavelength from time to time. <3

    Reply
    • cindy

      November 20, 2013 at 7:34 pm

      me too! twin brains.

      Reply
  12. Tieghan

    November 20, 2013 at 7:12 pm

    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!

    Reply
    • cindy

      November 20, 2013 at 7:34 pm

      there can never be too many!

      Reply
  13. Nicole ~ Cooking for Keeps

    November 20, 2013 at 10:02 pm

    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???

    Reply
  14. Tracy | Peanut Butter and Onion

    November 21, 2013 at 8:42 am

    ummm yes please! I would carb out on these babies all day!

    Reply
  15. Becky

    November 21, 2013 at 3:21 pm

    I have yet to master the art of biscuit making. Your’s look perfectly tender and moist and sound delicious 🙂

    Reply

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