Instructions

1. Preheat your oven to 450F.
2. In a medium bowl, whisk together the flours, sage, baking powder, sugar, baking soda, and salt.  Use a pastry blender to cut in the butter {or use your fingers like my husband does} until the mixture has the texture of coarse meal.
3. Add the yogurt and stir until the mixture forms into a dough.  Transfer the dough to a lightly floured surface and knead it gently a few times (don’t overwork the dough — you’ll end up with heavy, dense biscuits).
4. If needed, add more flour to your work surface, and then flatten the ball of dough until it is about 3/4 – 1 inch thick.  Use a biscuit cutter (or the open side of a glass) to cut out the biscuits.  (Flour the edges of your biscuit cutter so the dough doesn’t stick.)
5. Combine the scraps and repeat the process of flattening the dough and cutting out the remaining rounds.
6. Transfer the rounds to a lined baking sheet and brush the tops of the biscuits with the whisked egg.  Bake for about 12-15 minutes (until the tops are golden and the biscuits are cooked through).
7. Allow the biscuits to cool slightly before slicing or eating.