I love savory biscuits; these sage cornmeal cheddar biscuits sure fit the bill.
I had mentioned this before that I have herbs in my garden this year. Sage is one of the herbs that we planted. My sister has planted sage in years past and she always tells me how she loves this fresh herb. So she convinced me and now it is growing in the garden.
The funny thing is that I never really cook with this herb. I bought a can of sage shortly after I got married and I think that the same can is still sitting in my cupboard. Believe me; it has been sitting there for an awful long time.
I like the flavor of sage in stuffing, but I never make stuffing. So why is the stuff growing in my garden? Something new, I like trying new things.
No, I am not making stuffing, well at least not now. I have been thinking of other ways that I could incorporate this herb into my cooking. Then a thought came to me, biscuits. Yes, biscuits. I have tried dill in biscuits and I loved them so why not sage.
The sage went nicely with the other ingredients of the biscuits. Yep, this will be on the menu again.
These biscuits are simple to make and will go with any meal of the day. They are a simple drop biscuit, which takes a lot less time than rolling out and cutting biscuits. And I love the nooks and crannies of a drop biscuit.
Not sure what I will be making with my sage next, I guess I will just have to wait and see.
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 3 teaspoons baking powder
- 1 1/4 to 1 1/2 teaspoon fresh sage minced
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1/3 cup shredded cheddar cheese
- 1 cup milk
- Preheat oven to 450 degree F.
- Combine the flour, cornmeal, baking powder, sage, and salt. Add the shortening and with fork or a pastry cutter cut in the shortening until the mixture looks like coarse crumbs. Add the cheese and mix in. Stir in the mild just until moist, making sure not to over mix.
- By teaspoons drop the biscuits onto a ungreased baking sheet, placing them 2 inches apart. Place in the preheat oven and bake for 10 to 12 minutes or until lightly browned.
Source:Taste of Home