Black Pepper Biscuits Cooking Club Recipes

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BOBBY FLAY'S BLACK PEPPER BISCUITS



Bobby Flay's Black Pepper Biscuits image

Bobby Flay's Black Pepper Biscuits

Provided by The Rachael Ray Staff

Number Of Ingredients 11

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter
cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 tablespoons coarsely ground black pepper
4 tablespoons unsalted butter
melted

Steps:

  • Preheat oven to 450 F
  • Combine flour, baking powder, baking soda and salt in the bowl of a food processor
  • Pulse twice to distribute the ingredients evenly
  • Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal
  • Add the buttermilk and pulse until the mixture just begins to come together
  • Scrape the dough onto a lightly floured counter
  • Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick
  • Use a 3-inch round cutter to make 8 biscuits then place them on a baking sheet lined with parchment paper
  • Press together the scraps of dough, and repeat process
  • Place the biscuits on another parchment-lined baking sheet; brush the tops with cream and sprinkle with black pepper
  • Bake the biscuits for 12-15 minutes or until lightly golden brown
  • Remove from the oven and brush the tops with melted butter

BLACK PEPPER BISCUITS



Black Pepper Biscuits image

Beautiful, easy to make biscuits. This is Bobby Flay's recipe that he presented on his "Throwdown" show. Posting here so I can keep up with the recipe.

Provided by Nana3063

Categories     Breads

Time 40m

Yield 16 biscuits, 16 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, cold, cut into small pieces, plus
4 tablespoons unsalted butter, melted
1 1/2 cups buttermilk, cold
1/2 cup heavy cream
2 teaspoons fresh ground black pepper, not super fine and not course, somewhere in between

Steps:

  • Preheat the over to 450 degrees F.
  • Combine flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and combine until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4 inch thick. Use a 3 inch round cutter to cut out the biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with the melted butter.

Nutrition Facts : Calories 251.7, Fat 14.8, SaturatedFat 9.2, Cholesterol 41.6, Sodium 344, Carbohydrate 25.6, Fiber 0.9, Sugar 1.2, Protein 4.3

BLACK PEPPER BISCUITS - COOKING CLUB



Black Pepper Biscuits - Cooking Club image

Entered for safe-keeping, from cookingclub.com. Baking powder biscuits scream "Southern". These are best served warm or directly from the oven. This version has LOTS of CRACKED PEPPER. Cracked black pepper can be purchased in the spice aisle. To crack your own, place whole peppercorns in heavy resealable plastic bag; seal bag, then pound with flat side of meat mallet until coarsely chopped.

Provided by KateL

Categories     Breads

Time 20m

Yield 18 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
4 teaspoons sugar
4 teaspoons baking powder
2 teaspoons cracked black pepper
1 teaspoon salt
1/2 cup unsalted butter, chilled and cut up
1 cup cold whole milk
2 tablespoons unsalted butter, melted

Steps:

  • Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, pepper and salt.
  • With pastry blender or 2 knives, cut in 1/2 cup of the butter until mixture resembles coarse crumbs with some pea-sized pieces.
  • Stir in milk just until soft dough forms.
  • On lightly floured surface, pat or gently roll out dough to 3/4" thickness.
  • With floured biscuit cutter, cut into 2" rounds, pushing straight down and pulling up without twisting cutter.
  • Place biscuits on baking sheets.
  • Press scraps together to use all the dough.
  • Melt remaining 2 tablespoons butter. Brush over tops of biscuits.
  • Bake biscuits 10-12 minutes or until light golden brown on tops and golden brown on bottoms.
  • Cool briefly on wire rack.

Nutrition Facts : Calories 145.4, Fat 7, SaturatedFat 4.3, Cholesterol 18.3, Sodium 217.1, Carbohydrate 17.9, Fiber 0.6, Sugar 1.7, Protein 2.7

CHEDDAR AND BLACK PEPPER BISCUITS



Cheddar and Black Pepper Biscuits image

Provided by James Briscione

Categories     side-dish

Time 1h

Yield 10 biscuits

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, plus additional melted butter, for brushing
2 1/2 cups all-purpose flour, plus a bit more for rolling
1 cup grated Cheddar
1 tablespoon baking powder
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt, plus more for sprinkling
3/4 cup buttermilk (see Cook's Note)
Spiced Honey Butter, recipe follows
2 sticks unsalted butter, softened to room temperature
2 tablespoons honey
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Cut the butter into small dice and freeze until ready to use. Combine the flour, Cheddar, baking powder, pepper and salt in a bowl. Add the frozen butter and blend in using a pastry cutter until the butter is in pieces no larger than green peas. Add all of the buttermilk at once and stir with a wooden spoon until just combined. (The mixture will look a little dry and uneven.) Turn the dough onto a well-floured work surface and knead for 3 to 4 minutes to make a smooth dough; add flour as needed if the dough is too sticky.
  • With well-floured hands and working on a well-floured surface, press the dough into a flat sheet, about 1 inch thick. Fold lengthwise into thirds (as you would fold a letter). Repeat this process 2 more times.
  • After folding the dough the third time, roll the dough into a 3/4-inch-thick sheet using a rolling pin. Cut rounds out of the dough using a 3-inch cutter and place them on the prepared baking sheet. Gather the scraps and reroll until all the dough is used. (Cut biscuits can be refrigerated overnight.)
  • Bake until golden and risen, about 15 minutes. Remove from the oven and immediately brush with melted butter and sprinkle with sea salt. Serve with Spiced Honey Butter.
  • Combine the butter, honey, salt, garlic and cayenne in a mixing bowl. Beat with a wooden spoon or electric mixer until smooth. Transfer to ramekins, then chill to firm slightly, 10 to 15 minutes. Remove from the refrigerator 30 minutes before serving. Spiced Honey Butter keeps, tightly wrapped and refrigerated, up to 3 weeks.

CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY



Cheddar And Black Pepper Biscuits Recipe by Tasty image

Here's what you need: bacon, all purpose flour, shredded extra-sharp cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, kosher salt, baking soda, garlic powder, unsalted butter, buttermilk, large egg yolk, water

Provided by McCormick

Categories     Sides

Yield 20 biscuits

Number Of Ingredients 13

6 slices bacon, think-cut, cooked and roughly chopped
4 cups all purpose flour, plus more for dusting
1 ½ cups shredded extra-sharp cheddar cheese
¼ cup McCormick® Freeze-Dried Chives
4 teaspoons baking powder
2 teaspoons McCormick® Pure Ground Black Pepper
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon garlic powder
1 ½ sticks unsalted butter, frozen and grated on the large holes of a box grater
1 ¾ cups buttermilk, cold
1 large egg yolk
2 teaspoons water

Steps:

  • Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
  • Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
  • Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes.
  • In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
  • Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
  • Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 142 calories, Carbohydrate 23 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams

BLACK PEPPER BISCUITS RECIPE



Black Pepper Biscuits Recipe image

Provided by wing118677

Number Of Ingredients 9

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 tablespoons coarsely ground black pepper
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

CRACKED BLACK PEPPER PULL-APART BISCUITS



Cracked Black Pepper Pull-Apart Biscuits image

These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.

Provided by Katherine Sacks

Categories     Biscuit     Kid-Friendly     Side     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 16 biscuits

Number Of Ingredients 12

4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus 1/2 pound (2 sticks), cut into pieces, softened
4 cups all-purpose flour
2 cups cake flour
2 tablespoons baking powder
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 cup vegetable shortening
2 1/2 cups buttermilk
1 teaspoon flaky sea salt
Special equipment:
Two (8") cake pans or one (9x13") baking dish

Steps:

  • Preheat oven to 425°F. Grease cake pans or baking dish with 1 Tbsp. melted butter.
  • Combine all-purpose flour, cake flour, baking powder, pepper, kosher salt, and baking soda in a large bowl. Add shortening and 1/2 pound softened butter. Using your hands or a fork, mix just until mixture is coarse and mealy. Stir in buttermilk just until a shaggy dough forms.
  • Divide dough into 16 heaping 1/3-cup portions. Place 7 around the perimeter and 1 in the center of each cake pan (or nestle all 16 into baking dish). Brush biscuits with remaining 3 Tbsp. melted butter, sprinkle with sea salt, and bake until puffed and golden brown, 35-40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, then reinvert. Serve warm or at room temperature.

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