Corn Biscuits With Bacon

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become noncommunication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly, but I think you get the point.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Niger	Toohot03	12	Servings

INGREDIENTS

8		Bacon slices
2	c	All-purpose flour
1	c	Yellow cornmeal
2	T	Sugar
5	t	Baking powder
1	t	Salt
1/2	c	Chilled unsalted butter, cut
		into pieces
2	T	Chilled unsalted butter, cut
		into pieces
2		Eggs
6	T	Buttermilk
1	t	Ground cumin
		Fresh cracked black
		peppercorns

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.  Recipe 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  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  12-08-1996  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“A family altar can alter a family.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 302 Calories From Fat: 165 Total Fat: 18.6g Cholesterol: 69.3mg Sodium: 548.2mg Potassium: 119.5mg Carbohydrates: 27.1g Fiber: 1.3g Sugar: 2.6g Protein: 6.8g