Ingredients Jump to Instructions ↓

  1. 8 Bacon slices

  2. 2 cups 125g / 4.4oz All-purpose flour

  3. 1 cup 62g / 2 1/5oz Yellow cornmeal

  4. 2 tablespoons 30ml Sugar

  5. 5 teaspoons 25ml Baking powder

  6. 1 teaspoon 5ml Salt

  7. 1/2 cup 99g / 3 1/2oz Chilled unsalted butter - cut into pieces

  8. 2 tablespoons 30ml Chilled unsalted butter - cut into pieces

  9. 2 tablespoons 30ml Eggs (large)

  10. 6 tablespoons 90ml Buttermilk

  11. 1 teaspoon 5ml Ground cumin Fresh cracked black peppercorns

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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