1 1/2 cups all purpose flour
1/2 cup cornmeal, preferably stone ground
1 tablespoons chopped fresh sage OR 1 teaspoon dried rubbed sage
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons reduced-fat cream cheese (Neufchatel)
2 tablespoons cold butter, cut into small pieces
1 cup buttermilk
1 large egg, lightly beaten, mixed with 1 tablespoon water
Preheat oven to 425 degrees. Lightly oil a baking sheet or coat it with cooking spray.
Stir together flour, cornmeal, sage, baking powder, sugar, baking soda and salt in a mixing bowl. Cut in cream cheese and butter with two knives or your fingers until you have lumps the size of peas. Stir in buttermilk until just combined. Do not over mix or the biscuits will be tough.
Turn the dough out onto a lightly floured surface and pat into a circle about 9 inches in diameter. Cut into 12 wedges with a sharp knife. Transfer the wedges to the prepared baking sheet. Brush them lightly with some of the egg mixture. Bake until they are firm to the touch and very lightly browned, 10 to 12 minutes. Serve warm.
Makes 12 biscuits.
Weight Waters: 2 Points
Diabeetic Exchanges: 1 starch, 1 fat
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