Cornmeal sage biscuits

Yield: 14 servings

Measure 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 \N Egg white; lightly beaten
14 smalls Fresh sage leaves OR VERY SMALL sage leaves

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

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