Sage Butter Biscuits.
Time to carb load.
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.
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.
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.
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.
AND WHO DOESN’T WANT TO EAT A LITTLE DOUGH CLOUD?
Sage Butter Biscuits
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]All images and text © .
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