Cornmeal Sage Biscuits

Cornmeal Sage Biscuits
14 servings

 1 1/4 cup White flour
 3/4 cup Yellow cornmeal
 2 tsp Baking powder
 1/4 tsp Baking soda
 1/8 tsp Freshly ground pepper
 1 3/4 tsp Minced fresh sage
 4 Tbsp Margarine or vegetable. oil
 2/3 cup Apple juice (or more)
 1 Egg white; lightly beaten or 1 liquid egg replacer
 14 small Fresh sage leaves OR  30 - VERY SMALL sage leaves
 
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.

Fm: Michael Aichlmayr
 

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