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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Crusty Cheese Rings
- Teacup Bread with Cinnamon Honey Butter (yeast rolls, repost)
- Easy-Mix Flaky Mazola Biscuits (using oil) (1951)
- Buttermilk-Chive Biscuits
- Gingerbread Wedges with Lemon Glaze or Lemon Butter (using biscuit mix)
- Martha Stewart's Cornmeal Drop Biscuits
- Easy Green-Onion Bread (using refrigerated biscuit dough, no oven, 1980)
- Chili Cornmeal Biscuits
- Country Fair Corn Sticks (using red pepper, green onion, and cream-style corn)
- Sandwich Bread - Low Carbohydrate Atkins Diet Recipe
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!