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Savory Herb Biscuits (Sage and Caraway) With Garlic Butter

The aroma of freshly baked biscuits always takes me back to my grandmother’s kitchen. She had a knack for transforming simple ingredients into something truly special. I remember, as a child, impatiently waiting by the oven, the warmth radiating on my face, for her signature herb biscuits to emerge, their golden crusts promising a burst of savory flavor. These Sage and Caraway Biscuits, brushed with fragrant garlic butter, are my humble attempt to recreate that magic, a taste of home and hearth with every bite.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: 16
Yield: 16 Biscuits
Dietary Type: Vegetarian

Ingredients

For the Biscuits:

2 tablespoons extra virgin olive oil
2 cups flour
1 1/4 teaspoons caraway seeds
1/2 teaspoon sage leaf, crumbled
1/4 teaspoon dry mustard
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup 2% low-fat milk

For the Garlic Butter:

1/4 cup butter, melted
1/4 teaspoon garlic powder

Equipment Needed

Large mixing bowl
Fork or pastry blender
Lightly floured surface
Rolling pin
1 1/2″ biscuit cutter or cookie cutter
Cookie sheet
Small bowl for garlic butter

Instructions

Preheat your oven to 450°F (232°C). Prepare a cookie sheet by lightly greasing it with olive oil. This prevents the biscuits from sticking and ensures a nicely browned bottom.
In a large mixing bowl, whisk together the flour, caraway seeds, crumbled sage, dry mustard, baking powder, and salt. Use a fork to ensure the dry ingredients are evenly distributed, which is crucial for consistent rising and flavor.
Cut in the shortening using a pastry blender or two forks. The goal is to create small, pea-sized pieces of shortening dispersed throughout the flour mixture. This creates air pockets that result in flaky biscuits. Continue until the mixture resembles coarse meal.
Gently stir in most of the milk until just combined. Be careful not to overmix. The dough should be soft and slightly shaggy. If the dough seems too dry, add a little more milk, a tablespoon at a time, until it comes together. However, avoid adding too much milk, as this can make the biscuits tough and less likely to rise well. A slightly sticky dough is preferable to a dry one.
Turn the dough out onto a lightly floured surface. Gather it into a ball and knead gently for about 30 seconds. This develops the gluten slightly, providing structure to the biscuits. Avoid over-kneading, which can result in dense biscuits.
Roll out the dough into a circle about 1/2 inch thick. Use a rolling pin to achieve a consistent thickness.
Using a floured 1 1/2″ biscuit cutter or cookie cutter, cut out the biscuits. Dipping the cutter in flour before each cut prevents sticking and ensures clean edges, which helps the biscuits rise evenly.
Gather up any scraps of dough, gently press them together, and re-roll to cut out the remaining biscuits. Try to handle the scraps as little as possible, as re-rolled dough tends to be tougher.
Place the cut biscuits on the greased cookie sheet, positioning them about 1/2 inch apart. This allows for proper air circulation and even baking.
Bake for 10-12 minutes, or until the biscuits are golden brown. The exact baking time may vary depending on your oven, so keep a close eye on them. The biscuits are done when they are puffed up, golden brown on top, and sound slightly hollow when tapped.
While the biscuits are baking, prepare the garlic butter. In a small bowl, combine the melted butter and garlic powder. Mix well.
As soon as the biscuits come out of the oven, brush them generously with the garlic butter. The heat from the biscuits will help the butter melt and infuse the biscuits with its savory flavor.
Serve the biscuits hot with the remaining garlic butter.

Expert Tips & Tricks

For extra flaky biscuits, chill the shortening and milk before using. Cold ingredients help prevent the shortening from melting too quickly, resulting in better lamination and flakier layers. You can even chill the dry ingredients as well for maximum effect.
Don’t twist the biscuit cutter when cutting out the biscuits. A straight, downward cut helps the biscuits rise evenly. Twisting seals the edges, preventing them from rising properly.
For a richer flavor, use buttermilk instead of regular milk. The acidity in buttermilk helps to tenderize the dough and adds a tangy flavor that complements the herbs.
If you don’t have shortening, you can substitute it with cold butter, cut into small cubes.
For a more pronounced sage flavor, gently sauté the crumbled sage in a tablespoon of melted butter before adding it to the dry ingredients. This will release the sage’s essential oils and enhance its flavor.

Serving & Storage Suggestions

These Savory Herb Biscuits are best served warm, straight from the oven, with the fragrant garlic butter. They make a wonderful addition to any meal, whether it’s a simple soup and salad or a hearty roast. They are especially delicious alongside creamy soups or stews.

Leftover biscuits can be stored at room temperature in an airtight container for up to 2 days. For longer storage, wrap them individually in plastic wrap and store them in the freezer for up to 2 months. To reheat, bake the frozen biscuits at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them for a quick reheat, but they may not be as crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	132.6 kcal	N/A
Calories from Fat	73 kcal	56%
Total Fat	8.2 g	12%
Saturated Fat	3 g	15%
Cholesterol	8.5 mg	2%
Sodium	238.9 mg	9%
Total Carbohydrate	12.8 g	4%
Dietary Fiber	0.5 g	2%
Sugars	0.6 g	N/A
Protein	2.1 g	4%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Cheese Biscuits: Add 1/2 cup of shredded cheddar cheese to the dry ingredients for cheesy herb biscuits.
Spicy Biscuits: Add a pinch of red pepper flakes to the dry ingredients for a touch of heat.
Gluten-Free Biscuits: Use a gluten-free flour blend and follow the recipe as directed. You may need to add a little more liquid to achieve the right consistency.
Vegan Biscuits: Substitute the milk with unsweetened almond milk or soy milk and use vegan shortening or coconut oil. You can also use a vegan butter alternative for the garlic butter.
Different Herbs: Experiment with different herbs such as rosemary, thyme, or oregano. Adjust the quantity to your liking.
Sweet Biscuits: Reduce the salt to 1/2 teaspoon and add 2 tablespoons of sugar to the dry ingredients.

FAQs (Frequently Asked Questions)

Q: Can I make the biscuit dough ahead of time?
A: Yes, you can prepare the dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes before rolling out and baking.

Q: Why are my biscuits not rising properly?
A: Common reasons for flat biscuits include using old baking powder, overmixing the dough, or not using cold enough ingredients.

Q: Can I freeze the baked biscuits?
A: Yes, you can freeze the baked biscuits. Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. Reheat in the oven or microwave.

Q: What can I use if I don’t have a biscuit cutter?
A: You can use a sharp knife to cut the biscuits into squares or triangles. Alternatively, use a drinking glass or the rim of a mason jar.

Q: Can I use self-rising flour instead of all-purpose flour?
A: If you are using self-rising flour, omit the baking powder and salt from the recipe.

Final Thoughts

I hope this recipe inspires you to create your own batch of these delightful Savory Herb Biscuits. The combination of sage, caraway, and garlic butter is truly irresistible, and they are surprisingly simple to make. Don’t be afraid to experiment with different herbs and flavors to create your own signature biscuit. These biscuits are not just a side dish; they are a comforting experience, a taste of warmth and homemade goodness. Share them with your loved ones and enjoy the simple pleasure of baking from scratch.

Savory Herb Biscuits (Sage and Caraway) With Garlic Butter Recipe