Like everyone else, I am mulling over this year's Thanksgiving menu. I recently bought some packaged fresh sage in Trader joe's and inside came a little recipe card for sage biscuits.
I revamped the recipe to make it a tad bit healthier and added whole wheat flour and used a lighter fat percentage buttermilk.
Despite my efforts, these taste decadent. A perfect addition to a Thanksgiving meal or a wonderful way to start Thanksgiving day by serving them at breakfast.
Apricot Sage Whole Wheat Biscuits
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 stick butter cut into 6 pieces pieces
- 3/4 cup of light buttermilk
- 1/4 cup fresh sage leaves chopped
- 1 cup chopped dried apricots
- Preheat oven to 425 degrees F.
- Line two baking sheet with parchment paper.
- Whisk together the flours, baking powder, baking soda, and salt.
- Add 5 pieces of the butter and knead into the flour mixture using your hands until it becomes a crumb-like texture.
- Stir in buttermilk and then add sage and apricots.
- Using a tablespoon, form the dough into balls and arrange on the cookies sheet.
- Melt remaining butter and brush it on the tops of the biscuits.
- Bake until slightly golden brown on top.
- Move to a wire rack and cool completely.