CORNMEAL DROP BISCUITS

Cornmeal Drop Biscuits image

Yield makes 10

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup (1 stick) unsalted butter
1 cup plus 1 tablespoon milk

Steps:

Preheat the oven to 375°F. In a medium bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or 2 knives, cut it in until the mixture resembles coarse crumbs.
Add the milk, and stir until just combined.
Spoon 10 mounds, about 1/2 cup each, onto a baking sheet 1 inch apart; bake until the biscuits start to brown, about 20 minutes. Remove from the oven; cool on a wire rack. Serve warm.
Cut 6 ounces bacon into 1/2-inch pieces, and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined bowl. Add 1 small onion, cut into 1/4-inch dice, to the hot fat in the skillet; cook until translucent, about 3 minutes. Drain on paper towels. Add the bacon and onion to the butter and flour mixture after the butter has been cut in. Proceed with the recipe.