Flaky Fried Sage Leaf Biscuits

Flaky buttermilk sage biscuits with fried sage leaves .. the ultimate savory biscuits with herbs. Perfect for Thanksgiving, Christmas, or any cozy meal. Easy, buttery, and irresistibly fragrant!

Flaky Buttermilk Sage Biscuits – The Ultimate Savory Treat

There’s nothing quite like the smell of a warm biscuit straight from the oven. But these aren’t your run-of-the-mill biscuits. With a touch of fresh sage, a buttery bite, and a crisp fried sage leaf on top, these buttermilk sage biscuits bring savory, herby flavor to a whole new level.

Bonus: they’re perfect for holiday gatherings, adding a cozy, festive touch to Thanksgiving or Christmas tables.

Why These Biscuits Work

Adding herbs to biscuits isn’t just for show — it transforms a simple side into a standout. The trick is balancing the sage: just enough to enhance, never overpower. Frying a few sage leaves to scatter on top adds a fragrant crunch that elevates these savory biscuits with herbs into something worth writing home about.

What Are Fried Sage Leaf Biscuits?

Sage biscuits are a savory twist on classic biscuits, featuring crispy fried sage leaves folded into soft, buttery dough. They’re versatile enough to serve for breakfast (hello honey drizzle), alongside dinner, or with soups and stews.

The fried sage adds a nutty, aromatic punch that elevates these biscuits from everyday to unforgettable. Serve with my Cranberry Rice Pilaf or Sage Sausage Stuffing for a full meal. These flaky sage biscuits are also a perfect pairing to serve up with my slow cooker turkey breast for the holidays.

Oh No.. I Don’t Have A Biscuit Cutter!!

No worries, neither do I!! I realized as I was mixing together the ingredients for these Sage Biscuits that I do not own a biscuit cutter and the closest thing I had to one was either a heart shaped cookie cutter or the open end of a drinking glass. 

Now, I don’t know that the heart shaped cookie cutter wouldn’t have worked but these Sage Biscuits are not fussy.  Simply pull off enough dough to made the size of the biscuits you want and shape them using your hands before placing them on your baking pan.

Why You’ll Love This Recipe

• Quick and easy – From start to finish, these biscuits take about 30 minutes. Perfect for quick savory biscuits or easy herb biscuits.

• Buttery, flaky texture – Cold butter cut in by hand creates layers you can’t resist, a hallmark of homemade biscuits.

• Savory herb flavor – Fried sage leaves infuse a subtle, nutty aroma that makes these kid-friendly herb biscuits unforgettable.

• Versatile – Serve with soups, stews, or holiday dinners. Pair with my slow cooker turkey breast for a show-stopping meal.

• Make-ahead friendly – Dough can be prepped in advance for overnight biscuits or brunch spreads.

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Choosing the Right Ingredients & Why They Matter

• All-purpose flour (2 cups) – Provides structure for soft, fluffy biscuits; key for flaky herb biscuits.

• Baking powder (1 tablespoon) – Helps biscuits rise perfectly for that airy texture.

• Salt (½ teaspoon) – Enhances flavor without overpowering the sage.

• Buttermilk (¾ cup) – Moisture for tender crumb; whole milk adds richness.

• Butter (½ cup cold + 1 tablespoon for frying sage) – Cold butter creates flakiness; butter for sage adds aroma and nuttiness.

• Sage leaves (15–20 whole) – Fried for crisp, nutty, aromatic bites.

• Optional: Serve with honey butter for a sweet-savory combination perfect for savory breakfast biscuits.

How To Make Fried Sage Biscuits

Step-by-Step Detailed Instructions

Fry the Sage Leaves

Add 1 tablespoon butter to a small skillet over medium-high heat. Add 15–20 whole sage leaves, stirring constantly until lightly fried. Transfer to a paper towel-lined plate, let cool, then dice into small pieces.

Heather’s Note: Frying brings out the sage’s flavor .. raw sage will taste bitter and chewy.

Mix the Dough

Preheat oven to 425°F. In a mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt. Stir in ¾ cup buttermilk and diced fried sage until just combined.

Cut in Cold Butter

Add ½ cup cold butter, cutting it in with your hands until the dough forms a ball. Handle gently; overmixing = tough biscuits.

Shape the Biscuits

Pull off enough dough for average-sized biscuits (~3/4 inch thick). Shape into a puck using your hands. Place on ungreased non-stick or parchment-lined pan. Repeat with remaining dough.

Bake

Bake for 12–15 minutes until golden brown. Remove immediately and serve warm. Optional: brush with extra butter for indulgence.

Heather’s Big Deal Success Tip #1: Use very cold butter .. it’s the secret to flaky layers.
Heather’s Big Deal Success Tip #2: Fry the sage leaves first .. your taste buds will thank you.

Tips & Tricks

1. Don’t overmix the dough .. keeps these buttermilk biscuits tender.

2. Fry sage leaves over medium heat, stirring constantly to prevent burning.

3. Shape dough gently into pucks; no biscuit cutter needed.

4. Serve immediately for best texture; reheated biscuits lose some flakiness.

5. Try adding shredded cheddar for a cheesy variation.

6. Freeze unbaked biscuits for quick future meals .. bake from frozen at 425°F for 15–18 minutes.

Storage & Freezing

• Refrigerate: Up to 3 days in an airtight container.

• Freeze: Unbaked biscuits freeze well up to 2 months; bake directly from frozen.

• Ideal for make-ahead brunch biscuits or holiday dinners.

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FAQ

Can I use dried sage instead?
Fresh fried sage is best. Dried sage lacks the crisp, nutty flavor of these savory biscuits.

Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend, but texture may vary slightly.

Are these kid-friendly?
Absolutely – mild and buttery, perfect for little hands.

Can I bake on parchment paper?
Yes! Parchment prevents sticking and makes cleanup easy.

How do I store leftovers?
Store in an airtight container at room temperature up to 2 days, refrigerate up to 3 days, or freeze for up to 2 months.

Final Thoughts

These fried sage buttermilk biscuits elevate classic biscuits into something unforgettable. Flaky, buttery, and herb-packed, they pair beautifully with soups, stews, holiday spreads, or even a simple breakfast plate. Once you try this easy herb biscuit recipe, it’ll become your go-to for brunch, weeknight dinners, or festive gatherings.

Whether served alongside breakfast, brunch, or a cozy dinner, these biscuits are the perfect flaky sage biscuits to impress friends or treat yourself. And the best part? The aroma alone might just convince everyone in the house to linger at the table a little longer.

xoxo, Heather 💋

Update Notes: This post was originally published in March of 2018 but was republished with an updated recipe, new photos, step by step instructions and tips in October of 2025.