BOBBY FLAY'S BLACK PEPPER BISCUITS
Bobby Flay's Black Pepper Biscuits
Provided by The Rachael Ray Staff
Number Of Ingredients 11
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
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
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
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
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
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
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
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
Provided by wing118677
Number Of Ingredients 9
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
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
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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