Sage has such a lovely “musky” aroma and taste. It is an amazing herb, it can withstand the freezing temperatures, and grows lush in the summers. It really should be used more often than just stuffing at holiday time.

Salvia officinalis tricolor
I harvest sage throughout the summer, drying some and freezing others. And this year I will also make sage syrup so it is on hand for cough and cold season. We really enjoyed these sage biscuits last Sunday. They are a basic baking powder biscuit or scone recipe with a generous addition of fresh sage.

Vegan sage biscuits

Yield: 6-7 medium biscuits


  • 2 cups AP flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup fresh sage, minced
  • 4 tablespoons vegan margarine
  • 1 egg replacement
  • 4 tablespoons non-dairy milk


  1. Pre-heat the oven to 475°F/245°C.
  2. Place baking parchment on a cookie sheet.
  3. Mix the flour, baking powder, salt and minced sage in a medium large bowl.
  4. Cut in the vegan margarine and blend until the mixture resembles coarse sand.
  5. Mix the egg replacement (I used Orgran No-Egg), and add the non-dairy milk.
  6. Add the wet ingredients to the dry and mix until the moisture forms a dough ball. Don’t over-work the dough.
  7. Turn the dough out onto a lightly floured workspace..and fold over 3-4 times to make a consistent mass.
  8. Flatten by hand until it’s about ½-¾ inch thick.
  9. I used a water class to “cut out” the biscuit forms.
  10. I placed a small sage leaf on top of each biscuit.
  11. Set on the baking parchment lined baking sheet and place in the oven to bale 15-18 minutes or until lightly golden brown.
  12. Remove from the oven and serve warm with vegan margarine or a vegan spread.
  13. The biscuits are best warm.