Sage-Scented Cornmeal Biscuits – a delicious recipe with flour, cornmeal, fresh sage, baking powder, sugar, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Lightly oil a baking sheet or coat it with nonstick cooking spray.
3
In a mixing bowl, stir together flour, cornmeal, sage, baking powder, sugar, baking soda and salt.
4
With two knives or your fingers, cut in cream cheese and butter until you have lumps the size of peas.
5
Stir in buttermilk until just combined.
6
Do not overmix or the biscuits will be tough.
7
Turn the dough out onto a floured surface and pat into a circle about 9 inches in diameter.
8
Cut into wedges with a sharp knife.
9
Transfer the wedges to the prepared baking sheet.
10
Mix the egg and water; brush biscuits lightly with some of the egg mixture.
11
Bake for 10 to 12 minutes, or until they are firm to the touch and very lightly browned.
12
Serve warm.
498
kcal
Calories
40
g
Fat
30
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, ⅓ cup cornmeal, ⅔ tablespoon fresh sage or 1 teaspoon dried rubbed sage, ⅔ tablespoon baking powder, and more.
Yes, Sage-Scented Cornmeal Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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