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Corn Biscuits with Bacon and Sage

"I recall hot breads as being an absolute requirement of my childhood...
My, those biscuits were good, steaming hot, fresh from the oven, with
a bit of butter."
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Corn Rows
Smith, Gary Ernest
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Corn Biscuits with Bacon and Sage
Bon Appetit November 1995

8 bacon slices
2 cups all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
5 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup plus 2 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)
Freshly ground black pepper

Position rack in center of oven and preheat to 375ºF. 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 to blend 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 10-by-8-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. Makes 12 biscuits.
 

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