Sage Cornmeal Biscuits

Last night we had a rather scary experience with our youngest, who fell off a chair and whacked her head hard enough to frighten me (which is actually pretty difficult). We called our doctor’s office and they gave us the usual instructions to postpone bedtime for a while, watch for concussion signs and then wake her after about an hour of sleeping.

Unfortunately, the accident happened right before bed (of course) so the girls were up pretty late and Rob stayed up even later to wake our youngest at the proposed time. To make matters worse, she did not fall asleep right away but spent an hour after we put her to bed talking. Clearly, she was not hurt as badly as we thought (thank goodness!) but we were all pretty exhausted this morning.

So, we slept in really late and enjoyed a fun wake-up hour with the kids giggling and playing before breakfast. When we finally made our way downstairs to eat, I realized we were out of our favorite Ezekiel bread (sprouted wheat, protein rich), so I decided to make biscuits. They were so good, I knew I had to post the recipe. Then, I laughed because I realized one of the few recipes I’ve posted here is another biscuit recipe. So, just to clarify…we don’t eat biscuits very often (unlike at my mom’s house where we ate them weekly! Boy, were they good!). But, every once in a while, a good biscuit is just the ticket! These are awesome with eggs but they’d be just as good with soup.

I started with a recipe by Mary Kincaid that I found over at www.allrecipes.com. You can see it here. But, I made some adjustments to fit the way we eat, including switching to whole wheat flour and replacing the milk with yogurt. They were simply amazing – tender and full of flavor.

So, add these to your list of healthi-er, fast things you can make during the holiday season.