Isn’t it great when a baking experiment turns out well? These biscuits aren’t as flaky as your standard all-flour biscuits, but the flavor is unbeatable. Slather ‘em with butter while they’re still hot, and top with poached eggs, herby beans, or a nice thick gravy.
Ingredients
- 1 C cornmeal (I use medium-ground, but anything finer that polenta/grits should be fine)
- 1 C all-purpose flour
- 1 T baking powder
- 1 t kosher salt
- about 20 fresh sage leaves, cut into fine ribbons
- 4 T butter
- ¾ C milk
- Mix the cornmeal, flour, baking powder, salt, and sage together in a bowl.
- Cut the butter into the dry mixture. Rub together with your fingers until there aren’t any big chunks left.
- Pour in the milk, and stir with a fork until the dough comes together.
- Knead the dough for a minute or two.
- Divide the dough into eight equal pieces. (Alternately, you can roll the dough out and use a biscuit cutter to cut out perfect little biscuits. I think this’ll make for a more biscuit-like texture — maybe? Of course, if you are like me and own neither a rolling pin nor a biscuit cutter, you’re best off just dividing the dough.)
- Arrange dough pieces in a 9-9½ inch glass pie dish. No need to grease it beforehand.
- Ultimate gluttony option: dab a wee sliver of butter onto the top of each biscuit.
- Bake at 450°F for 15-20 minutes, or until they brown just a bit.