Bacon Cornmeal Biscuits Food

CORNMEAL BISCUITS

Steps:

• Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
• Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

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 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-CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

CORNMEAL CHEDDAR BISCUITS

Steps:

• In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt.
• Cut in butter until mixture is coarse and crumbly.
• Stir in cheese and milk just until moistened.
• Drop by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet.
• Bake at 450 degrees for 12 to 15 minutes or until golden brown.
• Serve warm with butter.

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 6 minutes.
• Transfer to paper towels, Crumble bacon.
• Whisk flour and next 3 ingredients in a large bowl to blend.
• Whisk buttermilk, eggs, and 2 tablespoons maple syrup in medium bowl to blend.
• Add buttermilk mixture to dry ingredients; stir until just blended, Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat) lightly brush waffle iron with melted butter or cooking spray.
• Working in batches, spoon batter into 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.

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.

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.