Sage Cornmeal Biscuits

Sage Cornmeal Biscuits

"My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meats at dinner. They bake up light and tender and have just the right amount of sage."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. In a bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450 degrees F for 10-12 minutes or until browned. Serve warm.

Reviews

Read all reviews 21
  1. 24 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

I changed the flour to whole wheat flour, the shortening to oil, and omitted the salt. The family loves these! Next time, I will increase the amount of sage!

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.

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...

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 pop...

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.

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 ...

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.

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 ha...

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