Recipe: Corn and Bacon Biscuits

CORN AND BACON BISCUITS

8 bacon slices, crisply cooked and crumbled, drippings reserved
2 cups flour
1 cup cornmeal
3 tbsp sugar
5 tsp baking powder
1 1/4 tsp salt
1/2 cup plus 2 tbsp unsalted butter, chilled and cut into pieces
2 eggs, beaten
6 tbsp buttermilk
1 3/4 tsp dried sage (optional)
1 cup corn

Prepare the bacon and set aside.

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Cut in the butter until the mixture resembles coarse meal.

Mix together the eggs, buttermilk, sage, and 2 tablespoons of the reserved bacon drippings. Stir into the flour mixture to form a soft dough. Add the corn and bacon.

Place the dough on a lightly floured surface and knead for one minute. Roll the dough into a 1-inch thick, 10x8-inch rectangle. Cut the rectangle into 12 equal squares. Place the squares on an oiled baking sheet.

Bake at 375 degrees F for 25 minutes or until golden.

Makes 12 biscuits
Source: Robin Hill to Gooseberry Patch