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Sage Cornbread Biscuits with Video

The sage cornbread biscuit is a nod to cornbread dressing, fluffy, crispy and aromatic.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Biscuit
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 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 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