Sage Biscuits

When I cut the sage from my "garden" yesterday, I knew exactly what I wanted to make.  These sage biscuits.  Perfectly simple and delicious.

The only ingredient I didn't have on-hand was the buttermilk.

After searching the first store's shelves and asking if they had any buttermilk hiding in the back, I left empty handed.  Next store down the road - same story.  I drove across town to the 3rd store, and there were 4 left!  4!  I never thought that there would be such high demand for buttermilk!

What are you all making out there that requires so much sour milk?

But luckily, I did not give up in my pursuit, because these biscuits didn't disappoint.  So if you're one of the people that bought buttermilk recently and you have a little leftover, whip these up!

SAGE BISCUITS
Recipe from The New York Times
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
6 Tbsp. butter, chilled
1/4 c. chopped sage (I used pineapple sage, because that's what I planted)
3/4 c. + 1 Tbsp. buttermilk
1 Tbsp. melted butter

1.  Mix together flour, baking powder, baking soda and salt.

2.  Dice butter and add to flour mixture along with sage.  Cut in with a pastry cutter or fork (should be very coarse).

3.  Stir in buttermilk until just combined.  Turn out onto a lightly floured surface and with lightly floured hands, knead a few times.  Shape into a square and cut into 9 biscuits.

4.  Place on baking sheet and brush tops with melted butter.  Bake at 450˚ for 12-14 minutes, until golden brown.

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