Corn Biscuits With Bacon And Sage 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.

CORN AND BACON

Steps:

• Spread bacon into a large skillet and place over medium-high heat; cook and stir until bacon is crisp, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel.
• Stir corn into the bacon grease in the skillet to coat; saute until hot, 3 to 5 minutes. Stir bacon with the corn; season with salt and pepper

SAGE & CHEDDAR CORN MEAL BISCUITS

Steps:

• Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
• Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
• Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.

CHEDDAR CORN BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.

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.

EASY CORNMEAL BISCUITS

Steps:

• Gather the ingredients. Pre-heat oven to 425 F.
• Put a metal mixing bowl in the freezer. Line a baking sheet with parchment paper or leave it ungreased.
• Take the bowl out of the freezer. Sift the flour, baking powder, salt, and cornmeal into the mixing bowl. Sifting the dry ingredients helps ensure there are no lumps clogging up the dough.
• With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.
• Add milk to the first mixture and stir with a metal spoon just until dry ingredients are moistened.
• Knead just a few times on a floured surface, or until you have a cohesive dough. Don't overwork the dough.
• Pat or gently roll out about to a thickness of about 3/4 of an inch. Cut the biscuits out with a 2-inch biscuit cutter.
• Place on the prepared baking sheet.
• Bake in the preheated oven for 12 to 15 minutes.

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.

YORKSHIRE PUDDING WITH BACON AND SAGE

Steps:

• Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings., Transfer drippings to a measuring cup; add enough melted butter to measure 1/4 cup. Pour into 12 ungreased muffin cups. Place in oven until hot., Meanwhile, in a small bowl, combine the flour, 2 tablespoons sage and salt; beat in milk and eggs until smooth. Fold in two-thirds of the bacon. Divide batter among prepared muffin cups., Bake for 10 minutes. Reduce heat to 350° (do not open oven door). Bake 10-12 minutes longer or until popovers are puffed and golden brown. Sprinkle with remaining bacon and sage.

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.)

CORN BREAD DRESSING TERRINE WITH BACON AND SAGE

Steps:

• For Corn Bread.
• Preheat oven to 450 degrees.
• Whisk eggs and buttermilk in medium bowl to blend.
• Mix in baking powder, salt and baking soda; stir in cornmeal.
• Heat oil in heavy 9-inch skillet (preferably cast iron) over high heat.
• Pour oil into cornmeal batter and mix well.
• Pour batter back into skillet and bake until firm to touch, about 25 minutes (cornbread will be flat).
• Run small sharp knife around pan sides to loosen.
• Turn bread out onto plate and cool completely.
• Tear cornbread into pieces and then blend to fine crumbs in processor in batches.
• (Can be prepared 1 day ahead. Store airtight at room temperature.).
• For Cornbread Terrine.
• Position rack in center of oven and preheat to 350 degrees.
• Butter 13x4x2 1/2 -inch rectangular pan; line bottom and sides with parchment paper, extending 2 inches over along long sides. Butter parchment.
• Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
• Add onion and celery and saute until soft, about 8 minutes.
• Mix corn bread crumbs and bread crumbs in large bowl.
• Add onion mixture, 6 crumbled bacon slices, dried sage, salt and pepper.
• Mix in beaten eggs and stock; taste and adjust seasoning, if necessary.
• Transfer mixture to prepared pan;smooth top.
• Bake until top forms golden brown crust, about 40 minutes.
• Run small sharp knife around pan sides to loosen.
• Unmold onto platter and peel off parchment.
• Sprinkle remaining 4 crumbled bacon slices over.
• Garnish with fresh sage leaves if desired; serve warm.