Yield: 4 servings
|2 cups||All purpose flour|
|1 cup||Yellow cornmeal|
|5 teaspoons||Baking powder|
|½ cup||Plus 2 tablespoons chilled|
|Unsalted butter, cut into|
|1 teaspoon||Ground cumin|
|Fresh cracked black|
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