Black Pepper Biscuits With Sorghum Recipes

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BLACK-PEPPER BISCUITS WITH SORGHUM



Black-Pepper Biscuits with Sorghum image

Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Yield Makes 10

Number Of Ingredients 9

4 cups all-purpose flour, plus more for surface
4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
2 teaspoons freshly ground pepper, plus more for biscuit tops
1 1/2 sticks cold unsalted butter, cut into pieces, plus more, softened, for serving
1 1/2 cups buttermilk
2 tablespoons heavy cream
1/2 cup pure cane sorghum

Steps:

  • Preheat oven to 450 degrees. Combine flour, baking powder, baking soda, salt, and pepper in a food processor, and pulse to combine. Add butter, and pulse until mixture resembles cornmeal, 4 or 5 times. Add buttermilk, and pulse until the mixture just barely comes together.
  • Transfer to a lightly floured surface, and gently pat into a rectangle about 1 1/4 inches thick (do not overwork dough). Cut out 8 rounds using a 2 1/2-inch round cutter, and place on a parchment-lined baking sheet. Gently press scraps together, cut out 2 more rounds, and place on baking sheet. Brush tops with heavy cream, and generously sprinkle tops with pepper.
  • Bake until tops are golden brown, 14 to 16 minutes. Serve warm with sorghum and butter.

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.

BLACK PEPPER BISCUITS AND SAUSAGE GRAVY



Black Pepper Biscuits and Sausage Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, cold, cut into small pieces
1 cup buttermilk
3 tablespoons heavy cream
Pinch freshly ground black pepper
1 pound breakfast sausage with sage, casings removed
3 tablespoons unsalted butter, room temperature
3 tablespoons all-purpose flour
1 1/2 to 2 cups milk
Salt and freshly ground black pepper

Steps:

  • For the biscuits: Preheat the oven to 450 degrees F.
  • In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
  • Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
  • Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
  • For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
  • Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.

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.

BLACK PEPPER BISCUITS



Black Pepper Biscuits image

Categories     Cookies     Bake     Buttermilk     Bon Appétit

Yield Makes about 12

Number Of Ingredients 8

4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups chilled buttermilk
Whipping cream
Coarsely ground black pepper

Steps:

  • Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Combine first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball.
  • Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick. Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper.
  • Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature.

CHIVE AND BLACK PEPPER BISCUITS



Chive and Black Pepper Biscuits image

Chives and freshly ground pepper add a surprising bite to these biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 55m

Yield Makes 2 dozen

Number Of Ingredients 8

4 cups all-purpose flour, plus more for surface, fingers, and biscuit cutter
3 tablespoons finely chopped chives
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
Salt and freshly ground pepper
2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups low-fat buttermilk

Steps:

  • Preheat oven to 375 degrees. Whisk together flour, chives, baking powder, sugar, baking soda, 1 teaspoon salt and 2 teaspoons pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
  • Stir in buttermilk. Dough should be slightly sticky; do not overmix.
  • Turn out dough onto a lightly floured surface, and pat into a 1 1/2-inch-thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
  • Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool.

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

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.

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

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