Corn Biscuits With Bacon
| 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.
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Nutrition (calculated from recipe ingredients)
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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