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Sage Cornbread Biscuits with Video
The sage cornbread biscuit is a nod to cornbread dressing, fluffy, crispy and aromatic.
all purpose flour
dried celery leaves
butter frozen in one piece
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 1/8 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.
For a less crumbly biscuit change the recipe to 1/2 cup of cornmeal and 1 1/2 cups of flour