Ingredients for Sage Scented Cornmeal Biscuits
- All Purpose Flour
- 1/2 cup cornmeal
- Fresh Sage
- 2 teaspoons baking powder
- Granulated Sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Low Fat Cream Cheese
- 1/2 cup (1 stick) cold unsalted butter
- 3/4 cup buttermilk
- 1 large egg
- 1 tablespoon water
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How to Make Sage Scented Cornmeal Biscuits
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornmeal, 1 tablespoon dried sage, 2 teaspoons baking powder, 1 tablespoon sugar, 1/2 teaspoon baking soda, and 1 teaspoon salt.
- Cut in 4 ounces cream cheese (cold and cubed) and 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually stir in 3/4 cup buttermilk until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 9-inch circle.
- Cut the circle into 8 wedges using a sharp knife.
- Transfer the wedges to the prepared baking sheet.
- In a small bowl, whisk together 1 large egg and 1 tablespoon of water.
- Brush the biscuits lightly with the egg wash.
- Bake for 12-15 minutes, or until golden brown and firm to the touch.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
10g
Carbs
5g
