Imagine a breakfast so decadent, so gloriously comforting, that it transports you straight to a rustic Southern kitchen. These herb-infused biscuits topped with crispy sage gravy are not just a meal—they're a culinary experience that promises to revolutionize your morning routine. With a perfect balance of flaky, herb-studded biscuits and a rich, aromatic gravy, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1/2 cup buttermilk
- 1/4 cup fresh herbs (thyme, rosemary, etc.)
- 1/4 cup sage leaves for frying
- 2 cups milk for gravy
- Salt and pepper to taste
Instructions
- Prepare the herb biscuit dough by sifting together the all-purpose flour, baking powder, and salt in a large mixing bowl.
- Cut the cold unsalted butter into small cubes and incorporate into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
- Finely chop the fresh herbs (thyme, rosemary) and fold them into the flour-butter mixture.
- Gradually add buttermilk and mix until the dough comes together, being careful not to overwork the mixture.
- Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Use a
- 5-inch round cutter to cut out biscuits, placing them on a parchment-lined baking sheet with edges touching.
- Preheat the oven to 425°F (218°C) while the biscuits rest for 10 minutes.
- Bake the biscuits for 12-15 minutes until golden brown and risen.
- While biscuits are baking, heat oil in a skillet and fry sage leaves until crisp, about 15-20 seconds per side. Remove and drain on paper towels.
- In the same skillet, create a roux by whisking flour into the remaining oil and cooking for 2-3 minutes.
- Slowly pour in milk, continuously whisking to prevent lumps. Simmer until gravy thickens.
- Season gravy with salt and pepper, crumble fried sage leaves into the mixture.
- Remove biscuits from oven, split open, and generously ladle sage gravy over top.
- Garnish with additional fresh herbs and crispy sage leaves before serving.
Tips
- Keep your butter ice-cold for the flakiest biscuits possible. Cold butter creates those irresistible layers!
- Don't overwork the dough—mix just until ingredients come together to ensure tender biscuits.
- Use fresh herbs for maximum flavor impact. The more fragrant, the better!
- When frying sage leaves, work quickly—they can burn in seconds.
- For the smoothest gravy, whisk constantly and add milk gradually to prevent lumps.
- Let biscuits rest for 10 minutes before baking to allow the gluten to relax.
- Serve immediately for the ultimate crispy-on-the-outside, soft-on-the-inside experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 60mg
