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Cornmeal Sage Biscuits

Cornmeal Sage Biscuits recipe image
These Cornmeal Sage Biscuits offer a delightful twist on traditional quick breads, combining the rustic texture of yellow cornmeal with the aromatic punch of fresh sage. The use of apple juice adds a subtle sweetness and tender crumb, while the flaky margarine ensures a buttery richness. Perfectly golden and crisp on the outside, they are soft and savory within. These biscuits make an excellent addition to a breakfast buffet, a side dish for roasted poultry, or a unique appetizer when served with chutney or jelly. Easy to prepare with pantry staples, they bring a comforting, homemade charm to any table setting.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 14
Calories: 4021.1
Dietary: Vegetarian
Description
These Cornmeal Sage Biscuits offer a delightful twist on traditional quick breads, combining the rustic texture of yellow cornmeal with the aromatic punch of fresh sage. The use of apple juice adds a subtle sweetness and tender crumb, while the flaky margarine ensures a buttery richness. Perfectly golden and crisp on the outside, they are soft and savory within. These biscuits make an excellent addition to a breakfast buffet, a side dish for roasted poultry, or a unique appetizer when served with chutney or jelly. Easy to prepare with pantry staples, they bring a comforting, homemade charm to any table setting.
Ingredients
  • 1 1/4 cups White flour
  • 3/4 cups Yellow cornmeal
  • 2 teaspoons Baking powder
  • 1/4 teaspoons Baking soda
  • 1/8 teaspoons Freshly ground pepper
  • 4 tablespoons Margarine or veg. oil
  • 2/3 cups Apple juice (or more)
  • 1 Egg White; lightly beaten
  • 14 small Fresh sage leaves OR
  • 30 VERY SMALL sage leaves
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220ðC).
  2. 2
    In a medium bowl, whisk together the white flour, yellow cornmeal, baking powder, baking soda, and freshly ground pepper.
  3. 3
    Cut in the margarine or vegetable oil using a pastry blender or two knives until the mixture resembles coarse pea-sized crumbs.
  4. 4
    Stir in 2/3 cup of apple juice with a fork until the dough is just moistened and begins to pull away from the sides of the bowl. Add more juice if the dough appears too dry.
  5. 5
    Turn the dough out onto a lightly floured surface and gently roll it to a 3/4-inch thickness.
  6. 6
    Fold the dough into thirds, roll it out lightly again, and fold it into thirds once more.
  7. 7
    Roll the dough out to a final thickness of 1/2 inch.
  8. 8
    Cut out rounds using a 1 1/2-inch or 2-inch cookie cutter.
  9. 9
    Gather the scraps, reroll lightly, and cut additional biscuits.
  10. 10
    Place the biscuits touching on a baking sheet.
  11. 11
    Dip each fresh sage leaf lightly into the beaten egg white and place one leaf on top of each biscuit.
  12. 12
    Bake for 12 minutes, or until the biscuits are lightly browned and cooked through.
  13. 13
    Serve warm with chutney, jelly, or as a side for roasted meats.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 4021.1kcal
% Daily Value *
Total Fat 156.2g241%
Saturated Fat 27.0g135%
Cholesterol 0.0mg0%
Sodium 689.2mg29%
Total Carbohydrate 790.4g264%
Dietary Fiber 446.3g1786%
Sugars 5.2g
Protein 132.5g265%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornmeal, sage, biscuits, apple juice, savory bread, quick bread, vegetarian, breakfast side, herb bread, cornbread, flaky pastry, holiday side, rustic baking, homemade, comfort food
Read it online: https://www.chefs-mate.com/recipe/cornmeal-sage-biscuits/