28.5gramsbutter unsalted2 tablespoons chilled & cut into 1/4-inch cubes
2tablespoonssagechopped
2/3cupsour cream
Instructions
Place eggs in a thick bottom pot and cover with cold water 1 inch above the eggs. Bring to a boil, remove from heat, and let stand for 4 minutes. Remove eggs from pan and place in a bowl full of cold water. Once cooled a bit remove the shell carefully.
Make sure your oven rack is in the middle of the oven and line a baking sheet with parchment paper. Preheat to 475 F (245 C).
Put the the flour, sugar, baking powder, baking soda, and salt in a a food processor, and pulse briefly to mix.
Add the butter evenly distributed over the dry ingredients and the sage. Pulse briefly a few times until the mixture has a sandy texture.
Empty mixture into a bowl and mix in the sour cream gently, until just combined. If you overmix the biscuits will be hard.
Put 4 small dollops of of the batter on your baking sheet and place one egg on top of each mound. Divide remaining batter to cover the eggs as best you can.
Bake for 4 minutes, turn down the heat to 400F (200C) and bake another 7 to 10 minutes, or until golden brown.