Ingredients
- 8 slices (8 ounces) bacon
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 5 teaspoons baking powder
- 1 1/4 teaspoon salt
- 5 ounces unsalted butter (chilled, 1/2 cup plus 2 tablespoons)
- 2 large eggs
- 6 tablespoons buttermilk
- 1 3/4 teaspoon dried sage
- 6 ounces frozen corn kernels (1 cup, thawed and drained)
- 1 large egg (slightly beaten)
- Fresh ground black pepper
How to Make
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Step 1: Position rack in center of oven and preheat to 375F. Coat a large baking sheet with nonstick cooking spray.
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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.
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Step 3: Mix dry ingredients in a large bowl to blend.
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Step 4: Add butter and rub in with fingertips until mixture resembles coarse meal.
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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.
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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.
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Step 7: Bake until golden, about 25 minutes.
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Step 8: Transfer to rack. Serve warm or at room temperature.
We hope you enjoy this recipe!
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