Sage Cornmeal Biscuits

By littlefish

My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meat at dinner. They bake up light and tender and have just the right amount of sage. —Mary Kincaid, Bostic, North Carolina

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 3 teaspoons baking powder
• 1/2 to 3/4 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup milk

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large bowl, combine the first five ingredients. Cut in
shortening until mixture resembles coarse crumbs. Stir in milk just
until moistened.

Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut
with a floured 2-in. biscuit cutter. Place 2 in. apart on an
ungreased baking sheet. Bake at 450° for 10-12 minutes or until
browned. Serve warm. Yield: 10 biscuits.