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Buttermilk-Sage Biscuits




Source of Recipe


"Thanksgiving Dinner", ©1990 by Anthony Dias Blue and Kathryn K. Blue


Recipe Introduction


Southerners use buttermilk in cornbread recipes. As a rule, you can use nonfat milk as well. For a complete meal, place a piece of cornbread on a plate, and top with your favorite bean or chili dish.



List of Ingredients




To lower saturated fat and Cholesterol...use stick margarine instead of butter.

Recipe



Exchanges
Makes about 30 biscuits.

1/2 cup white cornmeal
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. minced fresh sage... OR.... 1 Tbsp crumbled, dried sage
1-1/2 tsp. freshly ground pepper
1/4 tsp. salt
6 tbsp. unsalted butter, chilled
2/3 cup buttermilk

Preheat oven to 425ºF. Grease or lightly coat a baking sheet with vegetable spray.

In a large bowl, mix the cornmeal, flour, baking powder, baking soda, sage, pepper, and salt. Toss with a fork or whisk to combine. Cut the butter into the bowl and mix with a pastry blender or your fingers. Add the buttermilk and stir just until the dough holds together. DO NOT overmix.

With a 1-1/2-in. diameter round cutter, cut out the biscuits and place them, in a tight formation, on the baking sheet. If you have leftover dough scraps, press them together and cut out more biscuits.

Bake the biscuits in the preheated oven for 12 to 15 minutes, until lightly browned.

Per Biscuit: 53 Cal; 3 g Total Fat (1.5 g Sat Fat); 7 g Carb; 7 mg Cholesterol; 107 mg Sodium; 21 mg Calcium. ++++ Exchanges: 1/2 Bread/Starch; 1/2 Fat.