Cooking Recipe Cornmeal Sage Biscuits
Recipe Ingredients
Directions
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