Ingredients:

8 slices bacon
2 cups flour
1 cup yellow cornmeal
3 Tblsp sugar
5 tsp baking powder
1 1/4 tsp salt
1/2 cup plus 2 Tblsp unsalted butter, chilled and cut into pieces
2 large eggs
6 Tblsp buttermilk
1 3/4 tsp dried sage, packed
1 cup frozen corn, thawed and drained
1 egg, beaten for glaze

Position rack in center of oven and preheat to 375°F. Butter large heavy baking sheet and set it aside. Cook bacon over medium heat until brown and crisp. Transfer to paper towels to drain, then crumble. Reserve 2 tablespoons of the bacon drippings and discard the remainder.

Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl to blend. Add butter and rub in with fingertips until the mixture resembles a coarse meal. Whisk 2 eggs, buttermilk, sage and reserved bacon drippings in a medium bowl to blend. Add to the flour mixture and stir until moist dough forms. Mix in the corn and bacon.

Turn the dough out onto a floured surface and knead gently until smooth, about 8 turns. Roll out the dough on a work surface to a 10 x 8 inch rectangle, about 3/4 inch thick. Cut the rectangle into 12 squares. Place the squares on the prepared baking sheet, spacing evenly. Brush the biscuits with the beaten egg glaze. Sprinkly lightly with fresh ground black pepper if desired.

Bake biscuits until golden brown and tester inserted into the center comes out clean, about 25 minutes. Transfer to a rack to cool. Serve warm or at room temperature.