Prep 30 mins
Cook 25 mins
These awesome flavored biscuits are perfect for a Sunday dinner or holiday meal. From Bon Apetit.
- 8 slices bacon
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 5 teaspoons baking powder
- 1 1⁄4 teaspoons salt
- 10 tablespoons chilled unsalted butter, cut into pieces
- 2 large eggs
- 6 tablespoons buttermilk
- 1 3⁄4 teaspoons packed dried rubbed sage
- 1 cup thawed drained frozen corn kernels (5 ounces)
- 1 egg, beaten to blend (glaze)
- fresh ground black pepper (optional)
- Position rack in center of oven and preheat to 375.
- Butter heavy large baking sheet.
- Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes.
- Transfer bacon to paper towels.
- Crumble bacon into small pieces.
- Reserve 2 tablespoons bacon drippings; discard remainder.
- Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend.
- Add to flour mixture and stir until moist dough forms.
- Mix in corn and bacon.
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns.
- Roll out dough on work 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 ground pepper, if desired.
- Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack.
- Serve warm or at room temperature.
- (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375 oven for 5 minutes.).
I don't know how anyone could not love these. They are absolutely wonderful! I've been making these for Thanksgiving and Christmas every year. I get into trouble with my family if I don't make them. They're a little messy to make, but well worth it. I always hope there are leftovers which I like for breakfast.
I love these! My mom got the recipe from Bon Appetit also - they're always on the menu for special occasions. Great flavor. Kind of crumbly, like cornbread. I like them the best served hot with lots of butter. They're pretty distinctive, so when we're having company, we offer another (more boring) kind of roll as well just in case. ;)