Corn Biscuits With Bacon & Sage
"A tasty variation on buttermilk biscuits."
Original is 12 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
2 Reviews
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