1/2 cup cold whole milk
1 egg
2 cups unbleached all-purpose flour
1-1/2 tsps. baking powder
1 tsp. salt
1 tbsp. finely chopped fresh sage
1/4 tsp. freshly ground black pepper
3/4 cup (1-1/2 sticks) chilled unsalted butter, cut in small pieces

Preheat oven to 425F. In a small bowl whisk together milk and egg until blended; set aside. Blend flour, baking powder, salt, sage and pepper in a food processor or large bowl. Add cold butter and pulse or quickly blend with your fingertips until mixture resembles coarse meal. Do not overmix. Add milk mixture and process just until moist clumps begin to form. Transfer dough to a floured surface.

Knead dough until it holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using a floured 2-1/2- to 3-inch biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet.

Bake until golden brown, 10 to 12 minutes. Serve warm.

Yield: 12-15 biscuits