Bacon-Cornmeal Biscuits

Sharon Colyer Recipe

By Sharon Colyer Cmom02

If it says "bacon", most of us want to eat it! With a change from pork to turkey, you can still have "bacon" in your meal plan, without worrying about the fat content as much. This recipe is from the Cooking Light Cookbook of 1994.


Recipe Rating:
 1 Rating
Serves:
Makes 15
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

vegetable cooking spray
1 1/4 c
self-rising flour
1 c
self-rising cornmeal
1 Tbsp
brown sugar, firmly packed
1/8 tsp
ground red pepper (optional)
3 Tbsp
margarine, butter, or other replacement (like a soy brand)
3 slice
turkey bacon, cooked and crumbled
1/2 c
plus 2 1/2 tbs. nonfat or lowfat buttermilk
2 tsp
self-rising flour
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Directions Step-By-Step

1
Preheat oven to 400°F. Spray baking sheet with vegetable cooking spray.
2
Combine flour, cornmeal brown sugar, and red pepper, if using, in a medium bowl; cut in margarine, butter, or other replacement, with a pastry blender, until mixture resembles coarse meal. Cook, drain, and chop turkey bacon. Add in bacon. Then, add buttermilk, stirring with a fork, just until dry ingredients are moistened.
3
Sprinkle the 2 tsps. flour evenly over work surface. Turn dough out onto floured surface, and knead 8 to 10 times. Roll dough to 1/2 inch thickness; cut into rounds with a 2 inch biscuit cutter.
4
Place biscuit rounds on prepared baking sheet. Bake 14 minutes, or until biscuits are golden. Serve warm. Makes 15 biscuits.

Nutrition: One biscuit 98 cal, 3.1 g fat (0.6 g sat), 2 mg chol, 316 mg sod, 14.8 g carb, 0.4 g fiber, 2.5 g protein using the margarine and nonfat buttermilk. Replacement fat and lowfat buttermilk may change the nutrition values.

About this Recipe

Course/Dish: Biscuits, Savory Breads
Main Ingredient: Flour
Regional Style: Southern