Sage Onion Biscuits are a great addition to the buttermilk cornbread in Traditional Buttermilk Cornbread Dressing. Sage, onion, garlic and black pepper also create a dinner biscuit that goes well along side poultry and pork.
For a little extra special touch for this year’s Thanksgiving dressing, I’m making homemade biscuits that play off the flavors in Southern Buttermilk Cornbread Dressing. I always use leftover biscuits or croutons in my dressing because I think bread makes cornbread dressing have a nicer texture than if it’s made solely from cornbread.
Talk about a boost of flavor! I use a lot of celery and onions in the dressing plus fresh sage. The biscuits will play nicely with those flavors and add a little more.
If you plan to use these in dressing, make them ahead of time and freeze them. Then, when you ready to use them, let them thaw completely and crumble them up.
The same goes for Southern Buttermilk Cornbread. Make it ahead and freeze until your ready for it. The key to reducing the stress of preparing for Thanksgiving, or any big meal, is to do as much ahead of time as possible.
Sage and Onion Biscuits
I’m a biscuit traditionalist and prefer them round instead of square. I know the shape doesn’t influence the flavor but I prefer the looks of round biscuits. Because this batch of biscuits will be crumbled into the dressing,appearance doesn’t matter so I made them into small squares. For dinner biscuits, cut them larger.
yield: approx.16 (2 inch) biscuits
2 cups self rising flour
1tablespoons finely diced fresh sage
1 tablespoon grated or finely diced sweet onion
1/2 cup (one stick) cold butter, diced
1/2 teaspoon garlic powder
1 teaspoon ground black pepper
1 cup cold buttermilk
1 to 2 teaspoons honey
Mix sage and onion with flour.
Add diced butter and cut in or mix in until flour resembles coarse cornmeal.
Stir in garlic powder and black pepper.
Add honey to cold buttermilk and mix in with flour.
Turn out onto a floured surface. Sprinkle flour on top of dough. Knead a few times until dough is no longer sticky, adding flour as necessary.
Roll out to about 3/4 inches thick. Cut with a 2 inch cookie cutter for round biscuits or cut into squares with a knife or pizza cutter. Place apart on a baking sheet that has been greased or covered with a baking mat. Brush tops with cooking oil.
Cook at 450 degrees for 12 minutes or until tops are brown.
Sage Onion Biscuits
Ingredients
- 2 cups self rising flour
- 1 tablespoons finely diced fresh sage
- 1 tablespoon grated or finely diced sweet onion
- 1/2 cup one stick cold butter, diced
- 1/2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 cup cold buttermilk
- 1 to 2 teaspoons honey
Instructions
- Add flour to a large bowl and gently stir in sage and onion.
- Rub in butter until flour resembles coarse cornmeal.
- Stir in garlic powder and black pepper.
- Add honey to cold buttermilk and mix in with flour.
- Turn out onto a floured surface. Sprinkle flour on top of dough. Knead a few times until dough is no longer sticky, adding flour as necessary.
- Roll out to about 3/4 inches thick. Cut with a 2 inch cookie cutter for round biscuits or cut into squares with a knife or pizza cutter. Place apart on a baking sheet that has been greased or covered with a baking mat. Brush tops with cooking oil.
- Cook at 450 degrees for 12 minutes or until tops are brown.
You might also enjoy:
Old Fashioned Cornbread Dressing
Janet says
These sound good to serve with a meal!!! When I make my cornbread for the Thanksgiving dressing, I always add my seasonings —- sage, pepper, garlic powder, etc — and use chicken broth as part of the liquid for the cornbread.
Jackie Garvin says
If you love herb flavoring in biscuits, these would be right up your alley. Some folks just like to eat plain ol’ biscuits and there’s nothing in this world wrong with that. Sage and onion would make these biscuits go very well with chicken or pork.
doris says
I DON’T HAVE FRESH SAGE. ANY SUGGESTIONS AS WHAT TO USE?
Jackie Garvin says
You can use half as much dried sage which is found in the dried spie section of the grocery store.
UmMa says
Jackie, I printed out recipe and was in process of mixing them up; however, the printed directions do not mention when to add the sage and onion. I had to tune back into the website to find out. Would you please fix that?
Jackie Garvin says
UmMa
Thank you so much for bringing that to my attention. I’m editing the recipe post now.
Neta Livne says
I just love biscuits, and the sage and onion mix is a real winner!!
Jackie Garvin says
Thank you, Neta. So glad you stopped by.
Deborah says
This biscuits are so yummy! I use them in place of white bread for my cornbread stuffing. Do you think shredded cheddar would blend well with these flavors in the biscuits?
Jackie Garvin says
Oh, yes! I’ve had sage cheddar cheese and it’s delightful. Great idea!
AD says
This is the best dressing ever! I will never make any other! Thank you so much for posting this!
Have a sage plant and it is still growing despite temps at 0
Jackie Garvin says
I love growing sage. The cold nighttime temps just took mine out. I’ll have to buy sage in the grocery store for my Thanksgiving dressing.
Denise Story says
I just made these biscuits in preparation for cornbread dressing. They are wonderful! I hope I have some left to add to the dressing on Thursday. Many thanks for sharing your recipes.