Best Cornmeal Bacon Biscuits Recipes

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

Ingredients

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.

BACON-CORNMEAL BISCUITS

Bacon-Cornmeal Biscuits image

If it says "bacon", most of us want to eat it! With a change from pork to turkey, you can still have "bacon" in your meal plan, without worrying about the fat content as much. This recipe is from the Cooking Light Cookbook of 1994.

Provided by Sharon Colyer

Categories Savory Breads

Time 1h15m

Number Of Ingredients 9

Ingredients

vegetable cooking spray
1 1/4 c self-rising flour
1 c self-rising cornmeal
1 Tbsp brown sugar, firmly packed
1/8 tsp ground red pepper (optional)
3 Tbsp margarine, butter, or other replacement (like a soy brand)
3 slice turkey bacon, cooked and crumbled
1/2 c plus 2 1/2 tbs. nonfat or lowfat buttermilk
2 tsp self-rising flour

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.

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