Bacon-Cheddar Cornmeal Biscuits | Midwest Living
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Bacon-Cheddar Cornmeal Biscuits

Bacon-Cheddar Cornmeal Biscuits

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  • Makes: 9 servings
  • Prep 20 mins
  • Bake 12 mins

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Fresh chives brighten up a dense, buttery breakfast favorite.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/4 cup butter
  • 3/4 cup shredded cheddar cheese (3 ounces)
  • 4 slices bacon, crisp-cooked and crumbled
  • 2/3 cup milk
  • 1 egg, lightly beaten
  • 2 tablespoons snipped fresh chives

Directions

  1. In a large bowl combine flour, cornmeal and baking powder. Using a pastry blender, cut butter into flour mixture until butter is the size of small peas. Add cheese, bacon, 2/3 cup milk, egg, and chives; stir until moistened.
  2. Turn out onto floured surface. Knead lightly 4 to 6 strokes or until dough just holds together. Pat or roll dough to an 8-inch square that is 1/2 inch thick. Using sharp knife, cut into 9 squares. (If desired, cut into 16 squares for mini biscuits.) Transfer to lightly greased baking sheet; brush with additional milk.
  3. Bake in 425 degree F oven 12 to 15 minutes or until golden brown. (Bake mini biscuits 10 to 12 minutes.) Remove; cool on a wire rack.

Nutrition Facts

(Bacon-Cheddar Cornmeal Biscuits)

Servings Per Recipe 9, sat. fat (g) 6, Niacin (mg) 2, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, vit. C (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 54, Thiamin (mg) 0, Fat, total (g) 11, Riboflavin (mg) 0, chol. (mg) 49, pro. (g) 8, vit. A (IU) 346, iron (mg) 2, carb. (g) 26, Potassium (mg) 99, calcium (mg) 185, cal. (kcal) 235, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 340, sugar (g) 1

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