Sausage & sage biscuits from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 73) by Heather L. Earnhardt

  • sage
  • buttermilk
  • Show all ingredients...

  • EYB Comments

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

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Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

  • Lsblackburn1 on July 26, 2018

    Halved the recipe and made them without the sausage. Also mixed everything by hand after using a pastry cutter for the butter. Amazing as a side for roast chicken!

  • Rutabaga on April 29, 2018

    These are great, hearty biscuits. I didn't have the full amount of sage called for, and had only regular sharp cheddar instead of extra sharp, and while they were still quite flavorful, I'm sure they would be even better with stronger cheese and a good helping of sage. They would also be excellent topped with a fried egg and some greens.

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