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Sage Cornmeal Biscuits Recipe

Sage Cornmeal Biscuits Recipe photo by Taste of Home

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My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meat at dinner. They bake up light and tender and have just the right amount of sage. —Mary Kincaid, Bostic, North Carolina

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Sage Cornmeal Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

20 10 30

Ingredients

1-1/2 cups all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1/2 to 3/4 teaspoon rubbed sage
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

Directions

In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm. Yield: 10 biscuits.

Nutritional Facts 1 serving (1 each) equals 163 calories, 7 g fat (2 g saturated fat), 2 mg cholesterol, 248 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Sage Cornmeal Biscuits in Best of Country Breads , p98

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Sage Cornmeal Biscuits

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Reviewed on Feb. 15, 2013 by MSDewey

I used self rising flour and did not add soda and baking powder, so they did NOT rise. I got 10, but they were about a half inch thick. They had an ok flavor, but I will not try them again.

Reviewed on Jan. 02, 2013 by BitoMom

These were the lightest biscuits I have ever made. In the interest of time, because these were a last minute add on to a soup. I just dropped them onto a cookie sheet....they weren't as pretty, but they were light and rustic looking. They were a hit. I used Crisco as my shortening.

Reviewed on Oct. 29, 2012 by sarahns

We made these with chili and loved them!

Reviewed on Oct. 05, 2012 by germanycook

Mmmmm, these biscuits.....I want to eat another one.... I mixed up the dough in the food processor but added the milk by hand - prevents you having to cut in the shortening and having uneven lumps. They were delicious - so fluffy and crispy!

Reviewed on Jan. 18, 2012 by jdanz2010

I was looking for recipes to use up some extra cornmeal I have, and hoping for something that wasn't just plain old cornbread. These biscuits were great! I rolled the dough a little too thin, next time I will remember to roll it 3/4" as directed.