Ingredients

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)

Method

1. Position rack in center of oven and preheat to 375°F. Butter heavy large baking sheet.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes.
7. 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.)