Corn Biscuits With Bacon & Sage
May 13, 2015
"A tasty variation on buttermilk biscuits."
- Serving Size: 1 (103.3 g)
- Calories 390.9
- Total Fat - 20.3 g
- Saturated Fat - 9.4 g
- Cholesterol - 99.1 mg
- Sodium - 752.3 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 3.1 g
- Sugars - 3.8 g
- Protein - 13.6 g
- Calcium - 169 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Position rack in center of oven and preheat to 375F. Coat a large baking sheet with nonstick cooking spray.
Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes. Transfer to paper towels. Crumble bacon into small pieces. Reserve 2 tablespoons bacon drippings; discard remainder.
Mix dry ingredients in a large bowl to blend.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Whisk 2 eggs, buttermilk, sage and reserved bacon drippings in medium bowl to blend. Add to flour mixture and stir until moist dough forms. Mix in corn and bacon.
Turn dough out onto a floured surface and knead gently until smooth, about 8 turns. Roll out dough on floured surface to 10x8-inch rectangle (about 3/4 inch thick). Cut rectangle into 12 squares. Place squares on prepared baking sheet, spacing evenly. Brush biscuits with egg glaze. Sprinkle lightly with pepper.
Bake until golden, about 25 minutes.
Transfer to rack. Serve warm or at room temperature.
Tips & Variations
No special items needed.