4 slices bacon, chopped
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled, cut up
1/2 cup frozen corn, thawed, patted dry
3/4 cup whole milk
1. Heat oven to 450ºF. Cook bacon in medium skillet over medium heat 6 minutes or until browned and crisp, stirring frequently. Drain on paper towels.
2. Whisk flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until butter is the size of blueberries. Stir in bacon and corn until coated with flour mixture. With fork, stir in milk until soft dough forms (dough will be sticky). Drop by tablespoonfuls onto parchment paper-lined baking sheet.
3. Bake 10 to 12 minutes or until light brown on top and golden brown on bottom. Serve warm.
PER BISCUIT: 160 calories, 7.5 g total fat (4.5 g saturated fat), 4 g protein, 19 g carbohydrate, 20 mg cholesterol, 200 mg sodium, 1 g fiber