Double Vanilla Sage Biscuits

The hints of rich sage combined with the vanilla in the biscuit base, the tiny hint of sweetness in the brown sugar & vanilla powder topping just make for the best biscuit you’ll ever have!

Ingredients

Dry Mix

  • 2 cups flour, AP
  • 3 tablespoons sage, freshly chopped
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground

Wet Mix

Topping

Pan

  • 8-inch skillet, preferably cast iron
  • 1 tablespoon butter

Directions

Pre-heat oven to 500 degrees F.

Whisk all dry ingredients together in bowl. Place bowl in freezer for 10 minutes.

Place tablespoon of butter in skillet.

When flour mixture is very cold, remove and grate frozen butter into bowl quickly.

Stir gently to combine. Add in buttermilk and vanilla bean paste and stir gently until just combined.

Place skillet into oven with the tablespoon of butter in it to warm.

Turn onto lightly floured board or counter-top. Press into a rough rectangle or large circle. Be light with the dough.

When pressed to about 1 inch tall, use biscuit cutter (3 inches is my choice) to cut out biscuits.

Carefully place biscuits into hot skillet.

Bake until golden, about 12 minutes.

Remove and cool to enjoy.

Notes:

Recipe by Southern Fatty

Dry Mix

  • 250 g flour, AP
  • 3 tablespoons sage, freshly chopped
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground

Wet Mix

Topping

Pan

  • 20-centimeter skillet, preferably cast iron
  • 1 tablespoon butter

Directions

Pre-heat oven to 260 degrees C.

Whisk all dry ingredients together in bowl. Place bowl in freezer for 10 minutes.

Place tablespoon of butter in skillet.

When flour mixture is very cold, remove and grate frozen butter into bowl quickly.

Stir gently to combine. Add in buttermilk and vanilla bean paste and stir gently until just combined.

Place skillet into oven with the tablespoon of butter in it to warm.

Turn onto lightly floured board or counter-top. Press into a rough rectangle or large circle. Be light with the dough.

When pressed to about 3 cm tall, use biscuit cutter (8 cm is my choice) to cut out biscuits.

Carefully place biscuits into hot skillet.

Bake until golden, about 12 minutes.

Remove and cool to enjoy.

Notes:

Recipe by Southern Fatty

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    15 mincook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Powder 2.5oz

Madagascar Bourbon Pure Vanilla Powder