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Cornmeal Sage Biscuits

Ingredients
 

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 veg. oil
2/3 cup apple juice (or more)
1 egg white, lightly beaten
14 small fresh sage leaves or very small s, age leaves




 
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Preparation
 
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

 

 
Servings: 14

 

 

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