Corn Biscuits With Bacon And Sage

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These awesome flavored biscuits are perfect for a sunday dinner or holiday meal. From bon apetit.

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Steps

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Position rack in center of oven and preheat to 375.

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Butter heavy large baking sheet.

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Cook bacon in large nonstick skillet over medium-high heat until brown and crisp , about 8 minutes.

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Transfer bacon to paper towels.

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Crumble bacon into small pieces.

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Reserve 2 tablespoons bacon drippings.

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Discard remainder.

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Mix flour , cornmeal , sugar , baking powder and salt in large bowl to blend.

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Add butter and rub in with finger.

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Whisk 2 eggs , buttermilk , sage and reserved 2 tablespoons bacon drippings in medium bowl to blend.

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Add to flour mixture and stir until moist dough forms.

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Mix in corn and bacon.

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Turn dough out onto floured surface and knead gently until smooth , about 8 turns.

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Roll out dough on work surface to 10x8-inch rectangle.

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Cut rectangle into 12 squares.

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Place squares on prepared baking sheet , spacing evenly.

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Brush biscuits with egg glaze.

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Sprinkle lightly with ground pepper , if desired.

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Bake biscuits until golden and tester inserted into center comes out clea.

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Ingredients

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bacon, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, unsalted butter, eggs, buttermilk, dried rubbed sage, frozen corn kernels, egg, fresh ground black pepper