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1
Position rack in center of oven and preheat to 375.
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2
Butter heavy large baking sheet.
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3
Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes.
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4
Transfer bacon to paper towels.
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5
Crumble bacon into small pieces.
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6
Reserve 2 tablespoons bacon drippings; discard remainder.
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7
Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend.
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8
Add butter and rub in with fingertips until mixture resembles coarse meal.
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9
Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend.
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10
Add to flour mixture and stir until moist dough forms.
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11
Mix in corn and bacon.
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12
Turn dough out onto floured surface and knead gently until smooth, about 8 turns.
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13
Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick).
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14
Cut rectangle into 12 squares.
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15
Place squares on prepared baking sheet, spacing evenly.
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16
Brush biscuits with egg glaze.
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17
Sprinkle lightly with ground pepper, if desired.
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18
Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes.
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19
Transfer to rack.
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20
Serve warm or at room temperature.
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21
(Can be prepared 1 day ahead.
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22
Wrap in foil and let stand at room temperature.
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23
Rewarm foil-wrapped biscuits in 375 oven for 5 minutes.
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24
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