Savory Sage Biscuits

Savory Sage Biscuits

Who doesn't love biscuits? We've developed a moreish recipe that goes well with gravies, soups or just honey and butter/ghee. Try making it with our grass-fed/finished tallow, and be your own best friend.

Serving: 6-9 biscuits

2 cups flour
1 tablespoon + 1 teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon honey
1 cup milk
1/4 cup Brothee Beef Tallow
2 tablespoons butter or ghee
1 tablespoon sage chopped

Preheat oven to 450F and rub tallow over the bottom of the baking sheet. In a large bowl, whisk together flour, baking powder, baking soda and salt. Add tallow and butter (or ghee) and, using hands or pastry cutter, mix until you achieve a fine crumbly texture. Add milk, honey and sage. Mix until just combined - add more flour if dough seems too wet - do not over-mix.

On a floured surface, roll out into a rectangle roughly the size of your baking sheet. Fold into thirds, and then fold into thirds again in the opposite direction. Getting your hands wet with water so the dough does not stick, gently press out again until about 1 ½ inch thick (do not compress too much). Using a biscuit cutter or the top of a jar, cut out six biscuits and transfer to baking sheet. Refold the remaining dough together a couple times and continue to cut out circular biscuits. Bake 13-15 minutes, or until golden brown.