Cornmeal Sage Biscuits

Directions

1. 1
   Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blender or two knives until pieces are the size of peas.
2. 2
   With a fork, lightly stir in 2/3 cup of juice until dough is moistened and pulls away from sides of bowl.
3. 3
   If it seems to dry, add a bit more apple juice.
4. 4
   Dump dough onto lightly floured board and roll lightly to 3/4-inch thickness.
5. 5
   Fold in thirds, roll lightly, and fold in thirds again.
6. 6
   Roll out to 1/2-inch thickness.
7. 7
   Cut into rounds with 1-1/2-inch or 2-inch cookie cutter.
8. 8
   Gather cuttings, reroll lightly, and cut more biscuits.
9. 9
   Place biscuits, touching, on a cookie sheet.
10. 10
    Dip each sage leaf lightly in the egg white and place one on top of each biscuit.
11. 11
    Bake at 425F 12 minutes or until lightly browned.
12. 12
    Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced pieces of turkey or with turkey salad.