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Title: Cornmeal Sage Biscuits
Categories: Bread
Yield: 14 Servings
| 1 1/4 | c | White flour |
| 3/4 | c | Yellow cornmeal |
| 2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/8 | ts | Freshly ground pepper |
| 1 3/4 | ts | Minced fresh sage |
| 4 | tb | Margarine or veg. oil |
| 2/3 | c | Apple juice (or more) |
| 1 | Egg white; lightly beaten | |
| 14 | sm | Fresh sage leaves OR |
| 30 | - 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 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.
Fm: Michael Aichlmayr/Staff 71660,3540
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