What is it about biscuits?

No, really. What about them keeps us coming back?

Is it their flaky inside?

Or their golden brown color?

Personally , I think it’s the versatile simplicity.

Think of all the biscuit possibilities! Breakfast, lunch, dinner OR dessert.

I won’t go Bubba Gump on you, but come on. Three cheers for the biscuit!

Mini Sage and Honey Buttermilk Biscuits

Ingredients:

2 tablespoons butter
10 sage leaves
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Honey (for drizzling)

Directions:

1. Melt butter in small fry pan on high and add sage leaves turning after one minute.
2. Remove from butter and place on paper towel. Allow to cool completely then chop.
3. Preheat oven to 450 degrees.
4. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Sprinkle sage leaves on top.
5. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. 6. Cut out biscuits with a 1-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
7. Bake until biscuits are tall and light gold on top, 10 to 15 minutes.
8. Drizzle honey on each biscuit.

“Are you really sure that a floor can’t also be a ceiling?”

-M.C. Escher

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