Cornmeal Sage Biscuits



14 servings



1-1/4 cup white flour
3/4 cup yellow cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. freshly ground pepper
1-3/4 tsp. minced fresh sage
4 tbsp. margarine or
vegetable oil
2/3 to 1 cup apple juice
1 egg white, lightly beaten
14 sm. fresh sage leaves or
30 very sm. 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 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 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.

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