Cornmeal Sage Biscuits

by Tonya Roberts

Servings: 14 servings

INGREDIENTS

1 1/4 c White flour
3/4 c Yellow cornmeal
2 ts Baking powder
1/4 ts Baking soda
1/8 ts Freshly ground pepper
1 3/4 ts Minced fresh sage
4 tb Margarine or veg. oil
2/3 c Apple juice (or more)
1 Egg white; lightly beaten
14 sm Fresh sage leaves OR
30 - VERY SMALL sage leaves

INSTRUCTIONS

Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blender or two knives until pieces are the size of peas. With a fork, lightly stir in 2/3 cup of juice until dough is moistened and pulls away from sides of bowl. If it seems to dry, add a bit more apple juice. Dump dough onto lightly floured board and roll lightly to 3/4-inch thickness. Fold in thirds, roll lightly, and fold in thirds again. Roll out to 1/2-inch thickness. Cut into rounds with 1-1/2-inch or 2-inch cookie cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place biscuits, touching, on a cookie sheet. Dip each sage leaf lightly in the egg white and place one on top of each biscuit. Bake at 425°F 12 minutes or until lightly browned. Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced pieces of turkey or with turkey salad.

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Tagged: biscuits, breads, cornbiscuits add tags

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