SAGE BISCUITS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon rubbed dried sage
1/2 teaspoon cumin seed
6 tablespoons shortening
3/4 cup milk
2 teaspoons light corn syrup
1 teaspoon water
Combine flour, baking powder, salt, sage and cumin in mixing bowl. Cut in shortening until crumbly. Add milk and mix to moisten flour.
Shape into a ball; turn out on a lightly greased surface. Roll out and cut with a 2 1/2-inch floured biscuit cutter. Brush tops with mixture of sugar and water; place on an ungreased baking sheet.
Bake in a 450 degree F oven for 12 minutes or until browned.
VARIATION:
For a crustless chicken pot pie, cut the biscuit dough into wedges and lay on top of the pie filling before baking.
Makes about 1 dozen biscuits
Source: Marlboro Country Cookbook
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon rubbed dried sage
1/2 teaspoon cumin seed
6 tablespoons shortening
3/4 cup milk
2 teaspoons light corn syrup
1 teaspoon water
Combine flour, baking powder, salt, sage and cumin in mixing bowl. Cut in shortening until crumbly. Add milk and mix to moisten flour.
Shape into a ball; turn out on a lightly greased surface. Roll out and cut with a 2 1/2-inch floured biscuit cutter. Brush tops with mixture of sugar and water; place on an ungreased baking sheet.
Bake in a 450 degree F oven for 12 minutes or until browned.
VARIATION:
For a crustless chicken pot pie, cut the biscuit dough into wedges and lay on top of the pie filling before baking.
Makes about 1 dozen biscuits
Source: Marlboro Country Cookbook
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