Corn Biscuits With Bacon & Sage

Prep Time
Cook Time
Ready In

Recipe: #19019

May 13, 2015

"A tasty variation on buttermilk biscuits."

Original is 12 servings


  • 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

Step by Step Method

Step 1

Position rack in center of oven and preheat to 375F. Coat a large baking sheet with nonstick cooking spray.

Step 2

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.

Step 3

Mix dry ingredients in a large bowl to blend.

Step 4

Add butter and rub in with fingertips until mixture resembles coarse meal.

Step 5

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.

Step 6

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.

Step 7

Bake until golden, about 25 minutes.

Step 8

Transfer to rack. Serve warm or at room temperature.


No special items needed.

2 Reviews


My family just loved the flavor of your biscuits which means they will be a repeater at my house, thank you for sharing this wonderful biscuit recipe.


review by:
(3 Jun 2015)


Great biscuits! Love the rustic texture and full flavour! We made toasted sandwiches from the leftovers today. These are light with a lovely crumb. Thank you for sharing Mike!


review by:
(19 May 2015)

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