The sage cornbread biscuit came about in my quest for making a biscuit that tasted a little like Thanksgiving. It has the sage, rosemary, cornmeal and reminds me a little bit of Cornbread dressing, a recipe coming soon.
This is a busy and wonderful time of year for a serious food blogger. My kitchen has been in Thanksgiving mode for several weeks now, and I’m going at full speed. On Sunday I made four cooking videos just for you, all based on this holiday. Last year I made this video for roasting a turkey using cheesecloth and I didn’t get it up until after Thanksgiving, so be sure to watch it because it’s funny and it makes the best turkey without a lot of worry or fuss. It’s the only method I’ll use.
I didn’t grow up on cornbread dressing. I grew up on stuffing, but what makes both of so delectable is that fresh sage, a fragrance that hits me deeply in the soul. It grows so bountifully in my herb garden and calls me to use it, lots of it, before that first big freeze when it all goes away. Sage is not as hardy as rosemary and thyme which will provide all year long, so I want to take full advantage of it while I have it.
These are made slightly different than my normal Southern Fluffy biscuits, my all time number one post and has been visited by hundreds of thousands of people. Mind blowing right? It has a video and this recipe will too. As soon as it’s edited, I’ll embed it here. If you subscribe to my cooking channel, it will be in your inbox.
I made these two different ways, each recipe providing a different texture. If you like a crumbly biscuit, use the recipe with half cornmeal and half flour. I prefer a less crumbly texture and I remade it with only 1/4 cornmeal, 3/4 flour ratio and liked that better, but it’s really a matter of taste. Both are good and this biscuit is especially nice with this chipotle cranberry sauce from Southern Flavors or sweet potato butter. Stay tuned for a very nice giveaway of their products.
As far as herbs, I used sage, rosemary, celery leaves which I toasted in the oven. You could use a dash of celery salt. This brought me as close to that flavor profile of corn bread dressing while still being a biscuit.
- 1 cup cormeal
- 1 cup all purpose flour (see notes)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon dried celery leaves
- 4-6 sage leaves
- 6 tablespoons butter frozen in one piece
- 1 cup buttermilk
- milk for brushing over biscuits
- Mix together the cornmeal and flour.
- Add together, salt, baking powder, sugar
- Prepare herbs by roasting fresh sage leaves and leaves from celery for about five minutes at 400. Optionally, you can use fresh sage as is and substitute ⅛ teaspoon celery salt.
- Add in fresh herbs.
- Grate butter in. Or cut butter in chunks and incorporate in with fingers.
- Add in buttermilk. Form dough.
- Pat down. Cut out 8-10 biscuits.
- Brush with milk
- Put in cast iron pan, touching (or baking sheet).
- Bake for 15 minutes at 450.