Sage-buttermilk biscuits

8 servings

Ingredients

Quantity Ingredient
3 cups Cake flour (not self-rising); plus more
1½ tablespoon Baking powder
2¼ teaspoon Coarse salt
¼ teaspoon Freshly-ground black pepper
6 tablespoons Chilled unsalted butter; cut up
2 tablespoons Chopped fresh sage
1 cup Buttermilk; (to 1 1/4 cups)
8 smalls Fresh sage leaves; for garnish

Directions

Heat oven to 500 degrees.

Combine flour, baking powder, and salt and pepper in a large bowl. Add butter, and cut into flour mixture using a pastry cutter until it forms pea-sized pieces. Stir in sage until well combined. Stir in enough buttermilk until flour mixture is moist and forms a dough.

Transfer to a lightly floured surface, and knead gently until the dough comes together, about 15 seconds, being careful not to overwork the dough.

Using a lightly floured rolling pin, roll the dough into an 8-inch round about ¾ inch thick. Cut out biscuits, without twisting, using a lightly floured 2¾-inch round biscuit cutter. Gather scraps, and repeat rolling and cutting process, being careful not to overwork the dough.

Place biscuits, pressing together gently, in an ungreased 8- by 2-inch round baking pan in a circular pattern with 7 biscuits around the outer edge of the pan and one in the center. Brush each biscuit lightly with buttermilk. Top each biscuit with a small sage leaf. Bake until golden brown, about 20 minutes. Serve warm.

Makes 8 biscuits.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 2 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 803mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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