Sage Garlic And Provolone Biscuits Food

SAGE, GARLIC AND PROVOLONE BISCUITS

Steps:

• Heat oven to 450°F. Spray 8-inch square baking dish with cooking spray.
• In medium bowl, stir Bisquick mix, sage, garlic powder and 1 cup of the cheese until well blended. Add buttermilk; stir until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix; knead 8 to 10 times. Press into baking dish. Cut into 4 squares, then cut each square diagonally into 2 triangles.
• Bake 8 to 10 minutes or until golden brown.

SAGE AND GARLIC MASHED POTATOES

Steps:

• In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
• Make fried sage leaves:
• In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
• Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
• Preheat oven to 350°F.
• While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
• Heat potatoes in oven until heated through and top with fried sage leaves.

SAGE BISCUITS

Steps:

• Pre-heat oven to 425°F.
• Whisk together milk and egg until blended in a small bowl; set aside.
• In a large bowl, blend together flour, baking powder, salt, sage, and the two peppers with a fork.
• Add butter pieces and massage into the flour with your fingers until the mixture resembles coarse cornmeal.
• Add the milk mixture and blend in (with hands) until you can gather the whole into a ball, but don't overmix.
• Transfer dough to a floured surface and knead just until it holds together, about 6 turns.
• Roll out to 1/2 inch thickness.
• Using a floured 2 inch biscuit cutter, cut out biscuits; re-roll out scraps and cut out remaining biscuits.
• Transfer biscuits to a large non-stick baking sheet and bake until golden brown, about 12 minutes.

SAVORY HERB BISCUITS (SAGE AND CARAWAY) WITH GARLIC BUTTER

Steps:

• Preheat oven to 450°F.
• Lightly grease a cookie sheet with olive oil.
• In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
• Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
• Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
• Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
• Roll out dough into a circle about 1/2" thick.
• Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
• Gather up scraps of dough and re-roll and cut out remaining biscuits.
• Place on greased cookie sheet about 1/2 inch apart.
• Bake for 10-12 minutes (until golden brown).
• Mix garlic powder in butter.
• Serve biscuits hot with garlic butter.