Creamy, flakey buttermilk biscuits speckled with fresh sage and bacon. A winning combination worthy of any table.
I may not have a hint of southern blood in my veins, but boy do I have a thing for biscuits. I’ve always been this way- as soon as I see biscuits I get so excited and immediately walk towards them like we’re magnetically attracted.
At one of the restaurants I used to work at, they had a smoked salmon eggs benny on a beautifully warm and toasty biscuit and I ate it every Saturday and Sunday. I would even ask for those biscuits on their own because I loved them so much.
Biscuits are clearly near and dear to my heart.
What makes these particular biscuits so special is this self-rising flour. It creates a flakey, creamy texture I have yet to find in another flour. The good folks at King Arthur gifted it to me and asked if I’d take part in their Campaign for Better Biscuits, aimed at highlighting this amazing flour.
And oh my goodness do I love it. The biscuits are fluffy and light, perfectly moist, and crunchy on the outside. The flavor is amazing, and it tastes like it was made with a pound of butter when, in fact, there is only 1/4 cup in the whole recipe. Ha!
As for the flavors in these bacon sage biscuits, holy cannoli. Do you know how well bacon and sage go together? The answer is remarkably well. Warm and herbaceous and hearty and fresh all at the same time.
And coupled with the self-rising flour, these biscuits taste like they have cheddar cheese melted in. This was confirmed by members of my family, as well. I don’t know how, but you’ll just have to trust me/make these to see for yourself.
In other news, I’d like to briefly talk shop about photography. I’ve been thinking for a while about changing up my photography style, and though I enjoy the cleanliness of the white backdrops, they’ve been feeling too minimal to me lately. And with fall just around the corner, I love the idea of adding in more natural elements like herbs, bottles, wood, cloth, and more.
For those of you that follow me on Snapchat (@sarahfennell), you may have noticed the wood boards I reclaimed this weekend. I’ve done three shoots on them now (you’ll see them all soon!), and I’m really enjoying working on them.
This photography style feels much more… me. It’s structured and intentional, but also relaxed and organic. I love the colors and the mood that they evoke, and how this highlights the suppleness of the food.
What do you guys think? And on that note, do you have favorite food blogs you follow for photography? Inspiration takes me far, and I’d love to hear what inspires you all!
In a large bowl, whisk together the self-rising flour, fresh sage, salt, and pepper. Work the butter in using a pastry cutter until it becomes the size of small peas. Toss in the bacon. Stir in the buttermilk until everything begins to comes together, but do not over mix.
Place the dough onto a well-floured surface and pat it into a rectangle that is 3/4″ thick. Cut the biscuits with a round 2″ cutter, dipping it into flour between each cut to reduce sticking. Re-roll the scraps and pat the dough until it’s 3/4″ thick and repeat the cutting process. Repeat a until little to no dough remains.
Place the biscuits on a silpat-lined baking sheet, leaving an inch between each biscuit. Place into the freezer for 15 minutes.
While freezing, preheat the oven to 425°F.
Once chilled, bake the biscuits for 15 minutes, until they’re light golden brown. Serve hot!
*King Arthur’s self-rising flour already contains salt, but I love that salty taste so I opt for more. This is totally optional!