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Sage & Cheddar Corn Meal Biscuits

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"These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors."
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40 m servings 148 cals
Original recipe yields 16 servings (16 biscuits)


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  1. Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
  2. Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
  3. Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.

Nutrition Facts

Per Serving: 148 calories; 8.8 g fat; 14 g carbohydrates; 2.7 g protein; 8 mg cholesterol; 252 mg sodium. Full nutrition

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