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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.
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4.04 from 32 votes

Sage Onion Biscuits

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.
Author: Jackie Garvin

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.
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