Best 10 Cornmeal Bacon Biscuits Recipes

CORNMEAL BUTTERMILK BISCUITS

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.

CORNMEAL BISCUITS

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.

CORNMEAL BACON BISCUITS

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.

CORN BISCUITS WITH BACON

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.

BACON-CHEDDAR CORNMEAL BISCUITS

Steps:

• In a large bowl combine flour, cornmeal and baking powder. Using a pastry blender, cut butter into flour mixture until butter is the size of small peas. Add cheese, bacon, 2/3 cup milk, egg, and chives; stir until moistened.
• Turn out onto floured surface. Knead lightly 4 to 6 strokes or until dough just holds together. Pat or roll dough to an 8-inch square that is 1/2 inch thick. Using sharp knife, cut into 9 squares. (If desired, cut into 16 squares for mini biscuits.) Transfer to lightly greased baking sheet; brush with additional milk.
• Bake in 425 degree F oven 12 to 15 minutes or until golden brown. (Bake mini biscuits 10 to 12 minutes.) Remove; cool on a wire rack.

BACON BISCUITS

Steps:

• Remove rind from bacon, fry until golden on both sides, chop finely.
• Beat butter until creamy, add egg yolk, mix well.
• Add grated cheese, mix well.
• Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes.
• Roll dough out on a lightly floured surface to 1/8 inch thick.
• Cut into rounds with a 1 1/2 inch fluted cutter.
• Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden.
• Allow to cool on a wire rack.

BACON BISCUITS WITH ORANGE-HONEY BUTTER

Steps:

• Heat oven to 425°F. In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Drain on paper towels.
• In medium bowl, stir Bisquick mix, cornmeal, sugar and bacon. Stir in milk until soft dough forms. On ungreased cookie sheet, drop dough by 8 spoonfuls.
• Bake 7 to 9 minutes or until golden brown.
• In small bowl, beat butter, marmalade and honey with whisk until blended. Serve warm biscuits with orange-honey butter.

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
• Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.

CORN BISCUITS WITH BACON AND SAGE

Steps:

• Position rack in center of oven and preheat to 375°F. 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 dripping; 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 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 10x8-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. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375°F oven 5 minutes.)

BACON-CORNMEAL BISCUITS

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.