Best 8 Corn Biscuits With Bacon And Sage Recipes

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Corn biscuits with bacon and sage are a delicious and savory treat that can be enjoyed for breakfast, lunch, or dinner. They are a perfect way to use up leftover cornbread or cornmeal, and they are also a great way to add some extra protein to your diet. With just a few simple ingredients, you can easily make these biscuits in your own home.

Let's cook with our recipes!

CORN BISCUITS WITH BACON AND SAGE



Corn Biscuits with Bacon and Sage image

Categories     Bread     Breakfast     Brunch     Bake     Bacon     Cornmeal     Corn     Bon Appétit

Yield Makes 12

Number Of Ingredients 13

8 bacon slices
2 cups all purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
5 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large eggs
6 tablespoons buttermilk
1 3/4 teaspoons (packed) dried rubbed sage
1 cup thawed drained frozen corn kernels (5 ounces)
1 egg, beaten to blend (glaze)
Freshly ground black pepper (optional)

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 BISCUITS WITH BACON



Corn Biscuits with Bacon image

Provided by Food Network

Categories     dessert

Yield 12 biscuits

Number Of Ingredients 11

8 bacon slices
2 cups all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
5 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons chilled unsalted butter, cut into pieces
2 large eggs
6 tablespoons buttermilk
1 teaspoon ground cumin
Fresh cracked black peppercorns

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.

CORNMEAL BACON BISCUITS



Cornmeal Bacon Biscuits image

Make and share this Cornmeal Bacon Biscuits recipe from Food.com.

Provided by Fauve

Categories     Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/4 cups flour
3/4 cup cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup solid shortening
2 tablespoons butter
8 slices bacon, crumbled
1 cup milk (may not need all)

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.

SAGE, BACON, AND CHEDDAR BISCUITS



Sage, Bacon, and Cheddar Biscuits image

Categories     Bread     Milk/Cream     Cheese     Dairy     Bake     Quick & Easy     Cheddar     Bacon     Sage     Gourmet

Yield Makes 9 biscuits

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons finely chopped fresh sage leaves
5 tablespoons cold, unsalted butter, cut into pieces
5 bacon slices, cooked crisp and chopped
3/4 cup grated Cheddar
3/4 cup well-shaken buttermilk

Steps:

  • Preheat oven to 450°F. and grease a large baking sheet.
  • Into a bowl sift together flour, baking powder, sugar, baking soda, and salt. Stir in sage and with fingertips blend in butter until mixture resembles meal. Stir in bacon and Cheddar. Add buttermilk and stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface knead gently 8 times. Pat out dough into a 6- by 5-inch rectangle. Cut dough into 9 rectangles and arrange about 1 inch apart on baking sheet. Bake biscuits in middle of oven 15 minutes.

SAGE & CHEDDAR CORN MEAL BISCUITS



Sage & Cheddar Corn Meal Biscuits image

These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 40m

Yield 16

Number Of Ingredients 10

1 ½ cups Martha White® All-Purpose Flour
½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
2 teaspoons sugar
2 teaspoons minced fresh sage
2 teaspoons baking powder
½ teaspoon salt
½ cup Crisco® Baking Sticks All-Vegetable Shortening, well chilled
¾ cup buttermilk
½ cup shredded extra sharp white or mild Cheddar cheese
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 148 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 251.7 mg, Sugar 1.1 g

CORNMEAL-SAGE BISCUITS WITH SAUSAGE GRAVY



Cornmeal-Sage Biscuits with Sausage Gravy image

Sage and cornmeal give the biscuits an interesting taste and texture, perfect for the turkey sausage gravy in this southern-style breakfast.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 6

Number Of Ingredients 9

1 3/4 cups Original Bisquick™ mix
1/2 cup yellow cornmeal
2/3 cup milk
1 teaspoon dried sage leaves, crumbled
1 package (12 ounces) bulk turkey breakfast sausage
1/4 cup Original Bisquick™ mix
2 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 450°F. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
  • While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.
  • Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.

Nutrition Facts : Calories 335, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1390 mg

SAGE CORNMEAL BISCUITS



Sage Cornmeal Biscuits image

My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meat at dinner. They bake up light and tender and have just the right amount of sage. -Mary Kincaid, Bostic, North Carolina

Provided by Taste of Home

Time 30m

Yield 10 biscuits.

Number Of Ingredients 7

1-1/2 cups all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1/2 to 3/4 teaspoon rubbed sage
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

Steps:

  • In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.

Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CORNMEAL BISCUITS



Cornmeal Biscuits image

Cornmeal gives biscuits a slight crunchiness and a golden hue.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 9

1 1/2 cups all-purpose flour, plus more for rolling out dough
1/4 cup plus 2 tablespoons yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, plus more for topping, if desired
3/4 cup plus 1 tablespoon nonfat buttermilk
Honey (optional)

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.

Tips:

  • Use fresh or frozen corn kernels for the best flavor and texture in your corn biscuits.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
  • Be sure to preheat your oven to the correct temperature before baking the biscuits. This will help them rise evenly and prevent them from becoming too dry.
  • Don't overmix the biscuit dough. Overmixing will make the biscuits tough.
  • Drop the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart. This will allow them to spread and rise properly.
  • Bake the biscuits until they are golden brown and a toothpick inserted into the center comes out clean.
  • Serve the biscuits warm with butter, honey, or your favorite jam.

Conclusion:

These corn biscuits with bacon and sage are a delicious and easy-to-make side dish that is perfect for any occasion. They are moist and flavorful, with a slightly crispy exterior and a tender, fluffy interior. The bacon and sage add a savory and herbaceous flavor that complements the sweetness of the corn. These biscuits are sure to be a hit with your family and friends.

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