Yield: 14 servings
|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