Recipe number 18179 is

Cornmeal Sage Biscuits



The ingredients are:
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 30 - VERY SMALL sage leaves

The recipe yield is:
14 Servings

Info:
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

Note:
Breads



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