8 Bacon slices
2 c All-purpose flour
1 c Yellow cornmeal
2 tb Sugar
5 ts Baking powder
1 ts Salt
1/2 c Chilled unsalted butter; cut
-into pieces
2 tb Chilled unsalted butter; cut
-into pieces
2 lg Eggs
6 tb Buttermilk
1 ts Ground cumin
Fresh cracked black
-peppercorns
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.
Yields
12 servings
