| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | servings | ||
INGREDIENTS
| 3 | c | Cake flour (not self-rising); plus more |
| 1 1/2 | tb | Baking powder |
| 2 1/4 | ts | Coarse salt |
| 1/4 | ts | Freshly-ground black pepper |
| 6 | tb | Chilled unsalted butter; cut up |
| 2 | tb | Chopped fresh sage |
| 1 | c | Buttermilk; (to 1 1/4 cups) |
| 8 | sm | Fresh sage leaves; for garnish |
INSTRUCTIONS
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 3/4 inch thick. Cut out biscuits, without twisting, using a lightly floured 2 3/4-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@prodigy.net" 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 Converted by MM_Buster v2.0n.
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