*Add the water 1/4 cup at a time and only use enough to get a dough that adheres and can be rolled. You may need less or a drop or two more.
Cook bacon to very crisp. Reserve 3 tbs drippings to use in the dough. Finely dice bacon.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (how many sheets you use depends on the size you cut your biscuits--I needed 1 large sheet).
In a large bowl, combine the bacon, drippings, shredded cheese, beaten egg , the 1/4 cup water and corn meal. Stir well to combine.
Add the flour and only as much of the remaining 1/2 cup of water to produce a rollable dough.
Roll dough to a little less than 1/4-inch. Cut out in desired shapes/sizes. I use a "medium" bone-shaped cutter that is about 3-inches long. These are my biscuit cutters--
Place biscuits on prepared sheet and bake for 30 minutes. Turn off oven and let biscuits sit in the oven until oven is completely cool (this dehydrates the biscuits so they store better).
Makes about 2 1/2-3 dozen 3-inch biscuits (but your yield may vary by size cut)