Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Bacon slices
2 c All purpose flour
1 c Yellow cornmeal
2 tb Sugar
5 ts Baking powder
1 ts Salt
1/2 c Plus 2 tablespoons chilled
Unsalted butter, cut into
Pieces
2 lg Eggs
6 tb Buttermilk
1 ts Ground cumin
Fresh cracked black
Peppercorns

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 3/4inch 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.

Yield: 12 biscuits

TOO HOT TAMALES SHOW #TH6335

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