Created by Mikekey on May 13, 2015
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.