Sage Cornmeal Biscuits Recipe
- 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
- 1. In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
- 2. 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.
1 each: 163 calories, 7g fat (2g saturated fat), 2mg cholesterol, 248mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein
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."