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Sage Biscuits Recipe

Sage Biscuits Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1/2 cup cold whole milk
1 egg
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 tbsp finely chopped fresh sage
1/4 tsp freshly ground black pepper
3/4 cup (1 1/2 sticks) chilled, unsalted butter, cut into small pieces

Directions:

Preheat oven to 425 F.
In a small bowl, whisk together the milk and egg until blended. Set aside.
Blend flour, baking powder, salt, sage, and pepper in a food processor or large bowl. Add the cold butter and pulse or quickly blend with your fingertips until the mixture resembles coarse meal. Do not overmix.
Add the milk mixture and process just until moist clumps begin to form. Transfer the dough to a floured surface.
Knead dough until it hold together, about 6 turns. Roll out the dough to 1/2 inch thickness. Using a floured 2 1/2 to 3 inch biscuit or cookie cutter, cut out the biscuits. Reroll the scraps and cut remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet.
Bake until golden brown, 10 to 12 minutes. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2.16 Kcal (9 kJ)
Calories from fat	1 Kcal
		% Daily Value*
Total Fat	0.11g	0%
Cholesterol	0.29mg	0%
Sodium	7.51mg	0%
Potassium	1.35mg	0%
Total Carbs	0.25g	0%
Sugars	0.01g	0%
Dietary Fiber	0.03g	0%
Protein	0.04g	0%
Calcium	1.2mg	0%

Amount Per 100 g
Calories	353.81 Kcal (1481 kJ)
Calories from fat	163.88 Kcal
		% Daily Value*
Total Fat	18.21g	0%
Cholesterol	47.04mg	0%
Sodium	1232.63mg	0%
Potassium	222.27mg	0%
Total Carbs	41.83g	0%
Sugars	0.83g	0%
Dietary Fiber	4.62g	0%
Protein	6.53g	0%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	0%
Iron	2.8mg	0%
Calcium	194.6mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0

Points
0

PointsPlus

Good Points

saturated fat free,
good source of fiber

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