Corn Biscuits With Bacon And Sage

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 8 slices bacon
• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 5 teaspoons baking powder
• 1 1/4 teaspoons salt
• 10 tablespoons chilled unsalted butter, cut into pieces
• 2 large eggs
• 6 tablespoons buttermilk
• 1 3/4 teaspoons packed dried rubbed sage
• 1 cup thawed drained frozen corn kernels (5 ounces)
• 1 egg, beaten to blend (glaze)
• fresh ground black pepper (optional)

Recipe

• 1 position rack in center of oven and preheat to 375.
• 2 butter heavy large baking sheet.
• 3 cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes.
• 4 transfer bacon to paper towels.
• 5 crumble bacon into small pieces.
• 6 reserve 2 tablespoons bacon drippings; discard remainder.
• 7 mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend.
• 8 add butter and rub in with fingertips until mixture resembles coarse meal.
• 9 whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend.
• 10 add to flour mixture and stir until moist dough forms.
• 11 mix in corn and bacon.
• 12 turn dough out onto floured surface and knead gently until smooth, about 8 turns.
• 13 roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick).
• 14 cut rectangle into 12 squares.
• 15 place squares on prepared baking sheet, spacing evenly.
• 16 brush biscuits with egg glaze.
• 17 sprinkle lightly with ground pepper, if desired.
• 18 bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes.
• 19 transfer to rack.
• 20 serve warm or at room temperature.
• 21 (can be prepared 1 day ahead. wrap in foil and let stand at room temperature. rewarm foil-wrapped biscuits in 375 oven for 5 minutes.).