- 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
- 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.
Reviews for Sage Cornmeal Biscuits
"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."
"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."
"We made these with chili and loved them!"
"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!"
"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."