Ingredients
1 1/4
cups All Purpose Flour
1/2
cup yellow cornmeal
1/4
cup grated Parmesan cheese
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
3/4
teaspoon dried sage leaves, crumbled
1/4
cup margarine or butter
3/4
cup buttermilk
Preparation
Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and sage; mix well.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add buttermilk; stir just until dry ingredients are moistened.
On lightly floured surface, gently knead dough 10 times. Place on sprayed cookie sheet; roll or pat dough into 6 1/2-inch circle. Cut into 8 wedges; do not separate.
Bake at 425°F. for 20 to 25 minutes or until light golden brown. Cool 5 minutes. Cut into wedges. Serve warm.
