Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blender or two knives until pieces are the size of peas. With a fork, lightly stir in 2/3 cup of juice until dough is moistened and pulls away from sides of bowl. If it seems to dry, add a bit more apple juice. Dump dough onto lightly floured board and roll lightly to ¾-inch thickness. Fold in thirds, roll lightly, and fold in thirds again. Roll out to ½-inch thickness. Cut into rounds with 1 ½-inch or 2-inch cookie cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place biscuits, touching, on a cookie sheet.
Dip each sage leaf lightly in the egg white and place one on top of each biscuit. Bake at 425~ F 12 minutes or until lightly browned.
Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced pieces of turkey or with turkey salad.
Fm: Michael Aichlmayr/Staff 71660,3540
Your Biscuits ( Cornmeal Sage ) is ready. Buon appetito!
Related recipes: Breads
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes