Reviewed: Jul. 22, 2009

I never review stuff so here goes:left out the sage, added 1/4c sugar but no honey just dropped them on the cookie sheet and baked for 10min=a great homemade version of the corn variety of a popular big biscuit in the blue can. They were tender, light and fluffy and no one used butter because they didn't need it.

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raising3cains

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Reviewed: Jul. 5, 2009

These were a nice change from the ordinary biscuits I make. I am making them again tonight!:)

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melissa.507

Cooking Level: Expert

Living In: Kilkenny, Minnesota, USA

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Reviewed: Mar. 10, 2009

i didn't use sage and instean added about 1/4 cup sugar and 3-4 tablespoons of honey. they came out spectacular. i also buttered them right out of the oven thus making them even better.

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JENNIFERCOLLINS

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Reviewed: Oct. 1, 2008

I made these following the recipe to a 'T'. I think maybe it was the sage, but we couldn't get one bite down!! However minus the sage they were terrific! I guess maybe sage is an acquired taste!?

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acraig

Cooking Level: Intermediate

Living In: Milton, Kentucky, USA

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Reviewed: Sep. 9, 2008

I made this recipe without the sage to go with chili - yum!! I plan to make them the next time we have ham & beans instead of cornmeal. They would be good using a variety of herbs, too. We have a new favorite biscuit.

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MizzouLady

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Reviewed: Mar. 4, 2008

Interesting combination of biscuit and cornbread muffin. I couldn't really taste the sage, so I'll probably spice it up next time.

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risala

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Reviewed: Jan. 26, 2008

I couldn't decide between cornbread and biscuits so I searched for a cornmeal biscuit. These were really good, paired with chicken and dumplings, excellent! Used butter instead of shortening.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Nov. 17, 2007

Absolutely amazing, and easy. I used rosemary instead of sage, and a whole stick of butter. And just for fun I used a Halloween cookie cutter and had bat biscuits, my husband and friends thought they were adorable and tasted great.

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Glitz

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Reviewed: Nov. 13, 2007

My picky preschooler couldn't decide if she wanted corn muffins or biscuits for school this week, so this recipe was a good compromise. I used unsalted butter instead of shortening, grated it into the batter (a trick learned from the Simple Scones recipe on this site) and used my food processor to work the dough together very quickly. I had 4 ounces of sharp cheddar on hand so I grated that in prior to the addition of the milk. It resulted in a very sticky batter, so I patted it with my hand and formed about eight biscuits by just grabbing pieces--worked out nicely. The sage flavor is just about right, maybe because it balanced the cheese I added. They had a light and fluffy texture and would be nice with a roast or stew dinner...or sausages and eggs for a southern-style breakfast. Not something you want to eat on their own but a nice complement to hearty fall and winter meals. My family wasn't wild about them, but I liked them well enough.

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TARADAWN

Cooking Level: Expert

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Reviewed: Dec. 8, 2006

I am eating these now and dropping crumbs in my keyboard. They are very good. I might try a little more sage next time, but maybe they are perfect as is.

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ELEANORR

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Reviewed: Nov. 27, 2006

These were okay, but not at all what I expected. We couldn't taste the sage at all, even though I added more than twice the amount called for. Besides the extra sage I followed the recipe exactly, and they didn't turn out fluffy at all; they were a bit crispy and didn't rise all that much, even though I was very careful not to overmix. I did like the addition of the cornmeal, however, and they weren't too bad with plenty of extra butter slathered on top. Overall, though, very bland.

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Jeana Malcolm

Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 29, 2006

The texture of these is great - fluffy and light with a popping of cornmeal between the teeth. The sage flavor didn't stand up as we expected; they need to be served with a zesty meal.

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Oct. 10, 2006

These were fantastic! We loved the addition of the cornmeal for a slightly different texture. Using butter instead of shortening gave them great flavor. I can see these being made with any herb and maybe even some cheese. Thanks!

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