Orange Sage Beer Biscuits

These Orange Sage Beer Biscuits are made with an orange wheat beer like Shock Top, fresh sage and bright orange zest. They are perfect with some melted butter or a drizzle of honey!

Happy Thursday!! Thank you all for your support on Tuesday’s post. Your comments meant a lot to me. Hopefully after getting that off my chest, I’ll stop avoiding you all. Time to start cooking again!

I haven’t done a garden update in a while, but it’s still in full swing. We’ve got an interesting mix of leftover winter veggies dwindling out (just pulled the last of the carrots and still have a bunch of beets doing well), spring veggies in full production (sugar snap peas, rainbow chard and spinach), and summer veggies just starting to sprout!

A few of my herbs from last summer miraculously made it through the winter and are going strong. My rosemary literally turned into a bush and is taking over at least about a quarter of one of the planters. My chives pretty much died over the winter but came back with a serious vengeance and are now HUGE with tons of pretty purple flowers. I’ve been trying to sub them out for green onions in all my recipes!

Most surprisingly, my scrawny sage plant that barely produced last summer not only survived, but has quadrupled in size. So of course I’ve been looking for sage recipes! This recipe for Orange Sage Beer Biscuits caught my eye. We ate dinner at home on Friday night since we had a busy Saturday ahead, and I decided to try out the biscuits. I served them alongside some BBQ chicken thighs (I’ve been adding sambal oelek to my BBQ sauce– genius), salad and, of course, beer.

It was the perfect night to make biscuits because I was running a 5K on Saturday, so I told myself that stuffing my face with carbs was A-OK.

After the 5K, Nick and I drove his grandma to the coast to her friend’s birthday party. After we dropped her off, we headed to Paso Robles for an afternoon of wine tasting. Quite possibly one of my favorite activities. We visited a friend at J. Lohr Vineyards and sampled what seemed like 2 dozen delicious wines.

Then we headed to Daou Winery, where the wine and service (without a smile) left something to be desired, but the view– oh, the view.

The view alone was worth the grumpy service and overpriced, mediocre bottle we felt obligated to purchase. But their food menu looked great and we would definitely go back to enjoy some snacks and a glass on the gorgeous patio.

We ended the day with some delicious seafood on the water. I definitely miss living near the ocean, but I’m glad it’s not TOO far to visit.

Orange Sage Beer Biscuits

 

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These Orange Sage Beer Biscuits are made with an orange wheat beer like Shock Top, fresh sage and bright orange zest. They are perfect with some melted butter or a drizzle of honey!

Recipe type: Side Dish

Cuisine: Bread

Serves: 10 biscuits

Ingredients

• 1¼ cups all purpose flour
• 1 cup whole wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ teaspoon salt
• ¼ cup chopped fresh sage
• ½ cup shredded sharp cheddar cheese
• 5 tbsp unsalted butter, melted, divided
• 6 oz orange wheat beer (such as Blue Moon or Shock Top)
• Zest of 1 orange
• Juice from 1 orange
• Paprika

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together flours, baking powder, baking soda and salt. Stir in cheese and sage.
3. Add 4 tbsp melted butter, orange zest and juice, and beer. Stir just until combined.
4. Transfer dough onto a floured surface. Form into a 1-inch-thick disc. Use a biscuit cutter or glass to cut the biscuits. Transfer them to a silpat or parchment-lined baking sheet. Combine the scraps of dough and repeat.
5. Brush biscuits with remaining melted butter and sprinkle with paprika.
6. Bake 25 minutes, until golden.
7. Eat hot with lots of extra butter and honey!!

3.5.3208

The biscuits were just what I was craving. The beer and orange flavors were the most pronounced. I actually wished they were a little more sagey, so I might add more next time. Though I’m not sure if my particular sage is just milder than what I’ve had before. I’ve got tons of rosemary, so maybe a lemon rosemary version next?!