Corn Biscuits with Bacon
8 Bacon slices
2 c All purpose flour
1 c Yellow cornmeal
2 tb Sugar
5 ts Baking powder
1 t Salt
1/2 c Plus 2 tablespoons chilled Unsalted butter, cut into Pieces
2 lg Eggs
6 tb Buttermilk
1 t Ground cumin
Fresh cracked black Peppercorns
Preheat oven to 375 degrees F. Cook bacon until crisp. Transfer bacon to paper
towels and drain. Crumble bacon; reserve 2 tablespoons bacon drippings.
Sift flour, cornmeal, sugar, baking powder and salt into bowl. Add butter and
rub in using fingertips until mixture resembles coarse meal. Whisk eggs,
buttermilk, cumin and reserved bacon drippings in small bowl. Add to flour
mixture and stir until moist dough forms. Mix in bacon.
Turn out dough onto lightly floured surface. Knead gently until smooth. Roll out
to 3/4inch thickness. Cut out biscuits with round cookie cutter. Place on
greased baking sheet. Sprinkle with peppercorns. Bake until golden brown and
puffed, about 25 minutes. Serve warm or at room temperature.
Yield: 12 biscuits |