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Cornmeal Sage Biscuits

Source of Recipe

Michael Aichlmayr


List of Ingredients

1 1/4 cups White flour
3/4 cup Yellow cornmeal
2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/8 teaspoon Freshly ground pepper
1 3/4 teaspoons Minced fresh sage
4 tablespoons Margarine or veg. oil
2/3 cup Apple juice (or more)
1 Egg white lightly beaten
14 small Fresh sage leaves OR 30 - VERY SMALL sage leaves


Recipe

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 425¼F 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.