Corn Biscuits With Bacon

Recipe Ingredients

8		Bacon slices
2 cups	125g / 4.4oz	All-purpose flour
1 cup	62g / 2.2oz	Yellow cornmeal
2 tablespoons	30ml	Sugar
5 teaspoons	25ml	Baking powder
1 teaspoon	5ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - cut into pieces
2 tablespoons	30ml	Chilled unsalted butter - cut into pieces
2 tablespoons	30ml	Eggs (large)
6 tablespoons	90ml	Buttermilk
1 teaspoon	5ml	Ground cumin
		Fresh cracked black peppercorns

Recipe Instructions

Preheat oven to 375 degrees.

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 3/4-inch 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.

This recipe yields 12 biscuits.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6335 broadcast 12-05 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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