Sage Cornmeal Biscuits
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 each: 163 calories, 7g fat (2g saturated fat), 2mg cholesterol, 248mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
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Mar 1, 2019
My family loved these delicious biscuits! I made them to go with corn chowder, and used 1/2 tsp sage. My dough was somewhat soft, so I did drop biscuits instead of rolling them out.
Feb 15, 2013
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.
Jan 2, 2013
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.
Oct 29, 2012
We made these with chili and loved them!
Oct 5, 2012
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!
Jan 18, 2012
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.