Bacon Cornmeal Biscuits Recipes

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

Steps:

• Stir together the flour, cornmeal, baking powder, sugar and salt.
• Melt shortening and butter together and add to flour mixture.
• Stir in crumbled bacon and add milk gradually.
• (Consistency needs to be just thick enough to spoon out easily) Drop batter from tablespoon onto vegetable oil sprayed baking sheets.
• Bake at 425 degrees for 15 minutes, or until golden brown.

Steps:

• Preheat oven to 375 degrees F. 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.

Steps:

• Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
• Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
• Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

Steps:

• 1. Preheat oven to 400°F. Spray baking sheet with vegetable cooking spray.
• 2. Combine flour, cornmeal brown sugar, and red pepper, if using, in a medium bowl; cut in margarine, butter, or other replacement, with a pastry blender, until mixture resembles coarse meal. Cook, drain, and chop turkey bacon. Add in bacon. Then, add buttermilk, stirring with a fork, just until dry ingredients are moistened.
• 3. Sprinkle the 2 tsps. flour evenly over work surface. Turn dough out onto floured surface, and knead 8 to 10 times. Roll dough to 1/2 inch thickness; cut into rounds with a 2 inch biscuit cutter.
• 4. Place biscuit rounds on prepared baking sheet. Bake 14 minutes, or until biscuits are golden. Serve warm. Makes 15 biscuits. Nutrition: One biscuit 98 cal, 3.1 g fat (0.6 g sat), 2 mg chol, 316 mg sod, 14.8 g carb, 0.4 g fiber, 2.5 g protein using the margarine and nonfat buttermilk. Replacement fat and lowfat buttermilk may change the nutrition values.

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.