- 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)
- 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 10×8-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.)