1 1/4 c White flour
3/4 c Yellow cornmeal
2 ts Baking powder
1/4 ts Baking soda
1/8 ts Freshly ground pepper
1 3/4 ts Minced fresh sage
4 tb Margarine or veg. oil
2/3 c Apple juice (or more)
1 Egg white; lightly beaten
14 sm 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 or filled with tiny, thinly sliced
pieces of turkey or with turkey salad.
Fm: Michael Aichlmayr/Staff 71660,3540
From
Yields
14 Servings