Time to carb load.

sage butter biscuits I howsweeteats.com

Seriously. Why must all of the best Thanksgiving dishes be beautiful carbs? Like, would I really love stuffing, mashed potatoes and crescent rolls dipped in gravy if I had them more than once or twice per year?

The answer is yes. Obviously.

The expression “food coma” brings on a whole new meaning to me when it comes to Thanksgiving. In fact, I’m pretty sure that when I first heard those words together, food and coma, I had no idea what it really felt like until Thanksgiving that year. It’s the one day of the year that I am physically shocked at how exhausted I am after eating. After my meal (well, TWO meals because we do his and mine), I legitimately feel like I cannot move and all I want to do is take a big, fat NAP.

Thanksgiving naps are the best.

sage butter biscuits I howsweeteats.com

It’s not even about the quantity – it’s about the combo of foods. While I may eat my face off, it’s not in extremely large portions of anything (well, okay, maybe stuffing) because I want to eat all the things. All the things on the table… and oh boy, there are lots.

So, when do you eat Thanksgiving stuff? Inquiring minds want to know. Well, my inquiring mind wants to know.

Are you in the eat-around-noon camp or the actual dinner camp? When it comes to my side of the family, my mom will always say that we are going to eat at five or six but it rarely comes together until seven. I LOVE IT. I love that it’s an actual dinner. And it’s not very different than regular life because we grew up eating dinner at like eight o’clock at night. Seven IS early! So for Thanksgiving, it’s like a party-all-night sort of holiday. Eddie’s side eats way early, like noon, so I have sufficient time to build up my second turkey appetite. It’s totally awesome.

sage butter biscuits I howsweeteats.com

And let’s be real. I don’t care that much about the turkey. I mean, I do. And I will take a few small pieces because it just fits in with the rest of the dish. But turkey isn’t as elusive as say, stuffing and gravy and jellied cranberry sauce. It doesn’t blow my socks off. Unless it’s bourbon smoked, of course.

Okay and the other thing that makes me go nuts? The biscuits and rolls. Now this is a huge thing for me. If you’ve been listening to me ramble for the last four years (which, thank you and I apologize), then you probably know that I am not a bread person.

I know. It’s the weirdest thing ever. I blame it on not being Italian or something like that. I like bread, but it’s not my thing. Not my drug of choice. Most of the time I’m not even interested in the bread basket on the table unless I’m starving or it’s really good bread.  You know how they say “pick your poison?” Well… my poison is not bread. I adore pizza and bread-like things, just not… actual bread.

All bets are off on Thanksgiving though. I’m a three or four biscuit person. I completely trash the whole plate up, dipping my bread into gravy and mashed potatoes and everything in between. You know the people who don’t like their food to touch on their plate? I’m their worst nightmare.  Oh yes I am.

sage butter biscuits I howsweeteats.com

I’m not even going to explain on how the bread has to be “good” bread here. That’s just a given.

The only issue I find is that bread is kind of a pain in the butt to make on Thanksgiving. There are so many other fabulous dishes that are time consuming and that need to be warm to be enjoyed on that day, that bread falls by the wayside. Because of that, I’m not against using some store bought or freezer biscuits.  I’d rather have excellent stuffing and whipped potatoes over bread. But in case bread is your thang, these are for you!

I personally think biscuits need to be served almost immediately after baking, but if you make these a few hours beforehand and then reheat them quickly in the oven, they will still be fab. With all this butter and sage they totally taste like Thanksgiving in a little dough cloud.


sage butter biscuits I howsweeteats.com


Sage Butter Biscuits

Yield: makes 12 to 15 biscuits

Total Time: 30 minutes


15 to 20 fresh sage leaves
3 tablespoons unsalted butter
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into tiny pieces
1 1/2 cups buttermilk


Preheat the oven to 425 degrees F.

Heat a skillet over medium-low heat and add butter. Once it's melted and sizzling, add in the sage leaves and use a fork or slotted spoon to stir and coat the sage in the butter. Cook until the sage is crispy, flipping once or twice, for about 2 to 3 minutes. Remove the sage and place it on a paper towel to slightly dry.

In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Crumble the sage between your fingers and add it to the dry ingredients. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.

Pat dough into a circle that is about 1 1/2 inches thick. This will make TALL biscuits! Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way.

Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly.

[adapted from these beer biscuits]

sage butter biscuits I howsweeteats.com


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54 Responses to “Sage Butter Biscuits.”

  1. #
    Jennifer @ Peanut Butter and Peppers — November 20, 2013 @ 8:01 am

    Sigh…. I love carb loading! It’s my favorite way to eat!! Your biscuits sound and look amazing! Loving the sage in them! What a great savory flavored biscuit! I am bookmarking this one!!!


  2. #
    Tracy | Peanut Butter And Onion — November 20, 2013 @ 8:03 am

    I LOVE SAGE!!! its like your reading my food mind!


  3. #
    Jackie — November 20, 2013 @ 8:03 am

    My husband and I are going to make our own stuffing this year. (We will be away from our families for the first time.) I saw Clinton Kelly on “The Chew” make some stuffing out of buttermilk biscuits earlier this week and nearly died because it sounded so good. I think we’ll have to use your sage biscuits for the base of a sausage stuffing to kick it up a notch. Thank you for the timely recipe!

    Why can’t Thanksgiving be more than once a year?


    • Larissa — November 20th, 2013 @ 10:49 am

      Wow! That is a fabulous idea!!


  4. #
    Marie @ Little Kitchie — November 20, 2013 @ 8:05 am

    I want these now, now, now! Beautiful!


  5. #
    Angela @ Eat Spin Run Repeat — November 20, 2013 @ 8:27 am

    I’m with ya on the later Thanksgiving dinner time – I need the day to work up my turkey eating appetite! For me, I’m happy to have turkey but the highlight for me is always a ton of roasted veggies with plenty of herbs and balsamic vinegar. Oh, and butternut squash with homemade cranberry chutney. I know cranberry sauce is supposed to be for turkey (I think?) but putting it on butternut squash roasted with rosemary is the best!


  6. #
    Brie @ Entrée the Giant — November 20, 2013 @ 8:40 am

    Ohmygosh. My husband would ask me to marry me him all over again if I made these. The boy can house some biscuits, lemme tell ya!


  7. #
    Tieghan — November 20, 2013 @ 9:03 am

    Oh my gosh, I thought no other families ate Thanksgiving late. We honestly never pull the Turkey out of the oven till close 7:30ish and maybe site down to eat by 8. It is totally a dinner for use and I love it too!

    The biscuits look so good. I love sage and a warm buttered, fresh out of the oven biscuit!


  8. #
    Belinda@themoonblushbaker — November 20, 2013 @ 9:06 am

    Thank for saying you eat late! I eat at like 8-9pm because it is only time I can sit down!

    Great solid recipe and such a lovely biscuit! I would love to serve this with some pork or savoury pumpkin butter


  9. #
    Molly — November 20, 2013 @ 9:08 am

    I get the tone of this blog but I have to speak up for carbs! What we think is high carb is more high fat-we can’t see the darn fat though, so it gets off the hook.
    Culprits: cinnamon rolls, biscuits, ice cream, cookies, croissants, etc. Poor carbs.


  10. #
    Erin | The Law Student's Wife — November 20, 2013 @ 9:45 am

    We do double Thanksgiving duty: The 2 pm-er on my Dad’s side Thursday, then an actual dinner (6 pm though… so early!) on my mom’s side on Friday, which is my fave. The weekend is for leftovers and fat pants.
    I’m with you on the bread–love carbs, but I have to keep my stomach real estate in check…unless it’s really good. Or a dough cloud like these. Pass the basket (and the butter) please!


  11. #
    Kellie @ Keeprunninkellie — November 20, 2013 @ 9:50 am

    Those look so good!


  12. #
    Laura (Blogging Over Thyme) — November 20, 2013 @ 9:52 am

    I love these!! I don’t know why i never would have thought of adding sage to biscuits, but it makes perfect sense for Thanksgiving.

    We eat Thanksgiving at around 5-6 every time! I like that its getting later in the day, I’m not sure how those people who eat at like 2 get everything done. Craziness.


  13. #
    Katie — November 20, 2013 @ 9:53 am

    Maybe I am blind, but what temp do you bake them at.

    Totally unrelated, I bought my first urban decay eyeliner pencil and I LOVE it.


    • Jessica — November 20th, 2013 @ 10:27 am

      425! sorry – i am a dummy and forgot to include it. fixed it, thank you.
      and oh my gosh – aren’t they awesome?! so glad!


  14. #
    Ashley — November 20, 2013 @ 10:12 am

    Ahhh, I WANT TO EAT a little dough cloud!!! ME Me me! Okay…have you ever thought about making biscuit stuffing? Pretty sure these sage butter biscuits would be perrrrrrfect for it. I think I can taste it now….


  15. #
    Nicocobell — November 20, 2013 @ 10:20 am

    I want a little dough cloud!
    We are exactly the same way as your family. We eat at like 6 or 7. Who wants to wake up and start cooking at like 3am? Or whatever those dedicated people do that eat at noon. haha
    We use the frozen rolls from a bag at our house. Take them out the night before and let them defrost and put butter on them and let them rise…rise up to the skies. They’re so good and they have that yeasty taste that I love. Can you tell I’m a bread person?


  16. #
    erin @hooleywithaz — November 20, 2013 @ 10:27 am

    i am making these as SOON AS POSSIBLE. sage is my love language right now.


  17. #
    cindy — November 20, 2013 @ 10:29 am

    girl, our food brains are totes connected…I totally made romano + sage biscuits!
    and I am so with you on the plate mash-up, my brother-in-law is one of those weirdos who hates his food touching…but, I mean, if there ever were a day for food mixing, it’s Thanksgiving.


  18. #
    Christine @ Cooking with Cakes — November 20, 2013 @ 10:49 am

    lets deal with the obvious – these look amazing.

    the not so obvious – crescent rolls & stuffing are a completely legitimate meal in my world. and if you throw a slice of bacon in there, you will NOT be disappointed. Girl Scout’s Honor.


  19. #
    HeatherChristo — November 20, 2013 @ 10:59 am

    oh god. these look so good and I want them right now. the end.


  20. #
    Molly @ Yes to Yolks — November 20, 2013 @ 11:28 am

    I have been super obsessed with sage lately – I always am this time of year. These look fabulous.


  21. #
    Melissa @ Treats With a Twist — November 20, 2013 @ 11:38 am

    My mom always says dinner will be ready between 3-5 on Thanksgiving. Which drives me nuts because Dinner is normally at 6:30 or 7, so why are we eating Linner? And then you don’t know what to eat during the morning and for lunch because you’re nervous you’ll wreck your Thanksgiving appetite and you know you’re supposed to be helping cook all the food…its so confusing! Haha


  22. #
    Katie — November 20, 2013 @ 11:55 am

    I want to live in a dough cloud. Not just a little, a lot. Carbs for life.


  23. #
    Alexe @ Keys to the Cucina — November 20, 2013 @ 11:58 am

    Haha I don’t care much for turkey either, I think if I just had these biscuits in my life I’d be just fine!


  24. #
    allie@sweetpotatobites — November 20, 2013 @ 11:59 am

    I was looking for a good Thanksgiving biscuit idea and these look amazing. The sage, the butter, a soft, delicious biscuit. It all works.


  25. #
    Yankee Kitchen Ninja — November 20, 2013 @ 11:59 am

    I’m definitely adding this to the Thanksgiving lineup — especially since I have craploads of sage that I just harvested from my herb garden in advance of the freakin’ SNOW. Thanks!


  26. #
    Katie @ Butterlust Blog — November 20, 2013 @ 12:14 pm

    Turkey + wine + ALL the stuffing = one fierce food coma for this girl. I have trouble keeping my eyes open to help clear the table!


  27. #
    Lauren — November 20, 2013 @ 12:50 pm

    I am totally on the later dinner thanksgiving wagon. I mean I don’t eat regular dinner until 7 or 8 but my dad and brother would rather have it earlier like 4pm. It usually is 6pm by the time the turkey has been out and rested and gravy has been made and rolls are done. I’m all for going with one of those premade rolls that are in the freezer I just place 5 or 6 into a cast iron skillet and melt some butter add crushed garlic to it while melting and a handful of f thyme sprigs and then when melted and you can smell the thyme and garlic I brush the infused butter over the rolls they go in the oven then once they bake another brushing of the rest of the butter goes on. It’s amazing what a few herbs and garlic and butter can do for store bought rolls.


  28. #
    Mallory @ Because I Like Chocolate — November 20, 2013 @ 1:03 pm

    Carbs definitely make Thanksgiving! I have never seen sage in biscuits before but I am loving the idea of it!


  29. #
    Averie @ Averie Cooks — November 20, 2013 @ 1:20 pm

    This is so you! I know you love cooking with sage (and brownish butter <— I mean who doesn't LOL) but these just scream your flavor profile. And I just read Cindy's post and she made something similar. Great minds, eh! Little dough clouds sound perfect! pinned


  30. #
    Cate @ Chez CateyLou — November 20, 2013 @ 1:42 pm

    Mmmm, I saw these biscuits in your turkey post the other day and was hoping they would make an appearance on the blog! Love sage, love biscuits, love these!


  31. #
    Liz @Life Made Sweet — November 20, 2013 @ 1:42 pm

    I am so glad I am not the only one who isn’t at all about the Turkey! I would so much rather gorge myself on all the yummy sides like little dough clouds…yuM!!!


  32. #
    Kylie — November 20, 2013 @ 1:44 pm

    I love you and sage.


  33. #
    Ashley @ Power, Love, and Self-Discipline — November 20, 2013 @ 1:50 pm

    These look so good!!!


  34. #
    Eileen — November 20, 2013 @ 2:44 pm

    Well, I definitely am a bread person, but if I have a choice between bread & biscuits, the biscuits win every time. Especially if they’re bursting with herbs! These guys sound so perfect for the Thanksgiving table.


  35. #
    Jamily — November 20, 2013 @ 4:05 pm

    I can totally do without the turkey but I looove everything else! We usually eat somewhere between 6 and 7 pm. i can’t get enough carbs and cranberry sauce!! My mother-in-law makes cranberry/cream cheese stacks for me every year because I’m obsessed.



  36. #
    Katrina @ Warm Vanilla Sugar — November 20, 2013 @ 4:14 pm

    I’m always ready for carb load time. These look great!


  37. #
    Michelle @ A Healthy Mrs — November 20, 2013 @ 5:05 pm

    Biscuits are totally my thing, and these sound delicious! I may have to give them a try this weekend — you know, just to make sure they taste ok… :)


  38. #
    Georgia @ The Comfort of Cooking — November 20, 2013 @ 5:35 pm

    Forget the turkey, all I want are a batch of these biscuits and a pound of butter!


  39. #
    Larry — November 20, 2013 @ 7:12 pm

    I wanna carboload on these until New Years! OMG


  40. #
    Taylor @ FoodFaithFitness — November 20, 2013 @ 7:22 pm

    I literally just bought this HUGE thing of fresh sage ’cause I needed about 1 Tbsp of it. So, it’s just been sitting in my fridge begging to be used. Holla’ at sage biscuits yo! Whatever that means,


  41. #
    Lauren @ Will Run for Boston — November 20, 2013 @ 8:12 pm

    The day after Thanksgiving my family always has “Turkey on toast” leftovers for lunch. Basically pile all your favorites from the day before on a slice of toast and slather it in gravy! This would be AMAZING on these biscuits!


  42. #
    Jen @ Marshmallows and Margaritas — November 20, 2013 @ 11:50 pm

    We always eat around dinner time — usually a good half hour to an hour later than my mom had projected. But I like that, too. We usually run a Turkey Trot in the morning, starve/eat appetizers and snack foods all day and then eat so much we feel like we’re going to die.
    These biscuits look A.MAZ.ING but I always put a whole bunch of cranberry sauce (the real kind) in my biscuits/rolls as though it is jelly (my family calls these my cranberry sandwiches, because they’re lame), and I don’t know if that would work quite as well with the sage biscuits. They would be fabulous with the gravy, turkey and other stuff, though! Biscuits are the best.


  43. #
    ATasteOfMadness — November 21, 2013 @ 2:46 am

    A dough cloud sounds fabulous! Bread is totally my poison, so these would be gone in minutes around me.


  44. #
    Natalie — November 23, 2014 @ 1:09 pm

    Hi Jessica! I love your website—your photos are beautiful and your recipes are always so inviting. I made these biscuits this morning and they were absolutely delicious! I also made an herb-butter to go with them (garlic, sage and thyme) which was so unbelievably scrumptious.

    The only thing that wasn’t perfect was the way they looked. They definitely didn’t turn out the way your biscuits look in your photos. They didn’t rise very tall and kind of spread out a bit and looked “blob-ish” and were much more yellow in color. The taste wasn’t compromised but they didn’t look as appetizing. I’m trying to figure out what I did wrong. Could you help?

    The only way I deviated from the recipe in any way was that I rubbed a bit of oil on my hands when patting the dough into a circle because it was so incredibly sticky and was clinging to my hands like crazy! I also didn’t throw them in the oven directly after putting on the baking tray—I waited about 20 minutes before popping them in the oven. Would either of these things be a contributing factor as to why they didn’t fluff up so perfectly like yours?? I will definitely be making these again, they were a huge crowd pleaser!


  45. #
    Megan — October 20, 2015 @ 12:48 pm

    These were fantastic. Made them to go along with your thai currty butternut squash soup and both were amazing. I feel compelled to make ALL of your recipes, since not one has failed me yet!!



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