Friday, November 7, 2014

Parmesan Sage Biscuits

I pulled out a batch of my Sweet Potato Chipotle Cheddar Soup from the freezer the other night for dinner. However, soup alone is not enough in my house. I needed something to serve alongside, but was not looking to take an unneeded trip to the grocery store. So a
fter racking my brain, and my pantry, I found a large block of parmesan cheese and some fresh sage in my fridge, and a Costco sized box of Bisquick and figured there had to be something there. Then these Parmesan Sage Biscuits were born. Flaky, cheesy, and savory. Perfect to serve alongside some fall soup, or even at Thanksgiving dinner!

Parmesan Sage Biscuits


  • 2 1/2 cups Bisquick
  • 1/2 cup freshly grated parmesan cheese
  • 2  tbsp. butter, separated
  • 10 fresh sage leaves
  • 1 tsp. freshly cracked black pepper
  • 3/4 cup almond milk

Heat 1 tbsp. butter in a small skillet over medium heat. Add sage leaves and cook on both sides until crispy and just beginning to brown. Remove to a paper towel to drain. Once cooled, chop well.

Preheat oven to 450 degrees F. Prepare a non-stick baking sheet with a silpat sheet. If you do not have one of these, the non-stick baking sheet alone will be fine.

In a large bowl, mix together the Bisquick, chopped sage, grated parmesan, and almond milk. Sprinkle some extra Biscquick on the counter and roll out out the dough onto the floured surface. Top with some extra Bisquick to keep it from sticking and pat down into a 1/2-inch thick rectangle. Cut into squares and place on to the baking sheet. 

Cook for 8-10 minutes until golden brown. Melt the remaining butter in the same skillet that you cooked the sage in, and when you remove the biscuits from the oven, brush the tops with the melted butter. 

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