Biscuits ( cornmeal sage )
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | White flour |
| ¾ | cup | Yellow cornmeal |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| ⅛ | teaspoon | Freshly ground pepper |
| 1¾ | teaspoon | Minced fresh sage |
| 4 | tablespoons | Margarine or veg. oil |
| ⅔ | cup | Apple juice (or more) |
| 1 | Egg white; lightly beaten | |
| 14 | smalls | Fresh sage leaves OR VERY SMALL sage leaves |
Directions
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 ⅔ 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 ¾-inch thickness. Fold in thirds, roll lightly, and fold in thirds again. Roll out to ½-inch thickness. Cut into rounds with 1½-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.
Fm: Michael Aichlmayr/Staff 71660,3540