In a food processor, process the granulated sugar and sage blossoms until well combined and the sugar is fine. If you don't have blossoms, use fresh sage leaves.

Preheat the oven to 425 F.

In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.

Cut in the cold butter with your fingers, two forks, or a pastry blender until the mixture looks like course sand.

Add the lemon zest and chopped sage (and more sage blossoms, if desired) to the mixture, and then pour in the buttermilk and mix until just combined.

Dump the flour out onto a lightly floured surface and press into a rectangle.

Fold the dough into thirds, envelope style. This helps create flakey layers.

Press or roll out into a rectangle.

Use a sharp knife to cut into 8 equal squares.

Transfer the biscuits to a parchment paper lined baking tray.

Brush the tops of each biscuit with some extra buttermilk, and then decorate the tops of the biscuits with extra sage leaves and flowers.

Sprinkle with a little of the remaining sage blossom sugar.

Bake until golden, 12-15 minutes.

Allow to cool for a few minutes before enjoying.