Time to carb load.
Why are the best Thanksgiving dishes all glorious carbs? Stuffing, mashed potatoes and soft rolls dipped in gravy feel like holiday magic because we only indulge in them once or twice a year.
The answer is obvious: yes, I would love them any time.
Food coma takes on a whole new meaning on Thanksgiving. The combination of rich sides and buttery breads leaves me physically exhausted in a way I don’t experience on other days. After our two meals (we do his family and mine), I genuinely can’t move and the only solution is a big, glorious nap.
Thanksgiving naps are the best.
It’s not just how much I eat — it’s the mix. I want a taste of everything on the table, so while none of my portions are enormous (well, maybe stuffing is an exception), I pile my plate with many different things. That variety is part of the appeal.
When do you eat Thanksgiving dinner? Are you in the early-noon crowd or the traditional evening camp? My family often plans to eat at five or six but usually ends up at seven, which I love — it feels like a proper dinner and stretches the celebration into the night. Eddie’s family eats around noon, which conveniently gives me time to build up a second turkey-sized appetite.
I’m honest: turkey isn’t always the star for me. I’ll take a few slices, but what really excites me are stuffing, gravy and those nostalgic jellied cranberries. A smoked or bourbon-smoked turkey can change my mind, but usually the sides win.
The real showstoppers for me? Biscuits and rolls. Normally I’m not a huge bread person — I love pizza and some baked goods, but I don’t reach for the bread basket every day. Thanksgiving is the exception. I’ll happily have three or four biscuits, tearing through the plate and dunking them in gravy, potatoes and whatever else I can find. I’m the opposite of those who keep foods separate on their plates.
Of course the bread must be good. On a day when the oven is busy with casseroles and gratins, making fresh bread can be challenging. If time is tight I’m perfectly fine using high-quality store-bought or frozen biscuits — I’d rather have amazing stuffing and whipped potatoes than stress over homemade bread. But if you adore bread and want something special for the table, these sage butter biscuits are perfect.
These biscuits are best served right after baking, but you can make them a few hours ahead and reheat briefly in the oven. The sage-infused butter gives them a warm, savory scent that screams Thanksgiving. They’re tender and tall — little clouds of dough that shuttle butter and herb straight to your plate.
Who doesn’t want a little dough cloud?
Sage Butter Biscuits
12 to 15 biscuits
30 minutes mins
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Ingredients
- 15 to 20 fresh sage leaves
- 3 tablespoons unsalted butter
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cut into tiny pieces
- 1 1/2 cups buttermilk
Instructions
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Preheat the oven to 425°F.
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Heat a skillet over medium-low and add the butter. When it’s melted and sizzling, add the sage leaves. Stir with a fork or slotted spoon to coat the leaves and cook until the sage is crispy, about 2 to 3 minutes. Remove and drain briefly on a paper towel.
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In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Crumble the crispy sage between your fingers and add it to the dry ingredients. Cut the cold butter into the flour until you have coarse crumbs. Make a well in the center and pour in the buttermilk, stirring until just combined. Use your hands if needed to bring the dough together.
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Pat the dough into a circle about 1 1/2 inches thick for tall biscuits. Cut rounds with a biscuit cutter and place on a nonstick baking sheet. Alternatively, drop large spoonfuls and shape by hand.
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Bake for 10 to 12 minutes, until golden and risen. Remove from the oven and let cool slightly before serving.
Notes
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Exactly.