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
CRACKED PEPPER CHEDDAR MUFFINS
These warm, golden muffins make a great accompaniment to soup, stew or any other cold-weather entree. My family loves the cheese and pepper flavor. -Susan Kelm, Mineral Point, Wisconsin
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese., Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
SWEET POTATO AND BLACK PEPPER BISCUITS
Sweet and peppery biscuits, great for ham sandwiches with a little honey mustard. You can substitute pumpkin or winter squash for the sweet potato.
Provided by Zhora Autumn
Categories Bread Quick Bread Recipes Biscuits
Time 27m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk flour, baking powder, sugar, pepper, baking soda, and salt together in a large mixing bowl. Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir sweet potatoes and cream into the flour mixture until the dough is soft.
- Turn the dough out onto a lightly floured work surface; knead the dough, turning over about 5 times. Roll to about 1/2-inch thick. Cut 2-inch circles out of dough and arrange on a baking sheet.
- Bake in preheated oven until lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 21.5 g, Cholesterol 33.9 mg, Fat 12.7 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 7.9 g, Sodium 281.2 mg, Sugar 1.6 g
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.
CRACKED BLACK PEPPER CREAM BISCUITS
Categories Bread Milk/Cream Breakfast Brunch Bake Vegetarian Quick & Easy Gourmet
Yield Makes about 16 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F. and lightly grease a large baking sheet.
- Into a bowl sift together flour and baking powder. With a fork stir in sugar, 1 1/2 tablespoons pepper, and table salt. Add cream and stir to form a soft dough. On a lightly floured surface with floured hands knead dough gently 8 times.
- Melt butter and cool.
- Pat out dough into a 9-inch square (about 1/2 inch thick). With a rectangular cutter (about 2 3/4 by 1 3/4 inches) dipped in flour or with a sharp knife cut out as many rectangles as possible. Dip tops of biscuits in butter and arrange, buttered sides up, 1/2 inch apart on baking sheet. Gather scraps into a ball. Pat out dough and make more biscuits in same manner. Sprinkle biscuits with coarse salt and remaining 1/2 tablespoon pepper.
- Bake biscuits in middle of oven until golden and cooked through, about 15 minutes. Biscuits may be made 6 hours ahead and cooled completely before being kept, wrapped well, at room temperature. Just before serving, reheat biscuits in a 350° F. oven until just warm, about 5 minutes.
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CREAM BISCUITS | BAKE OR BREAK
From bakeorbreak.com
Estimated Reading Time 3 mins
- Place the flour in a large mixing bowl. Gradually stir in the cream, adding just enough to moisten and form a sticky dough.
- Gather the dough into a ball, and transfer it to a lightly floured surface. Put a small reserve of flour to the side to use when cutting out the biscuits. Pat the dough until it's about 1/2-inch thick. (Lightly flour your hands if necessary.)
- Dip a 2-inch biscuit cutter into the reserved flour. Cut out as many biscuits as possible. Then gather the dough once more and continue cutting out biscuits.
BLACK PEPPER CHEESE BISCUITS- THE LITTLE EPICUREAN
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Estimated Reading Time 3 mins
- In a large bowl, whisk together flour, baking powder, salt, baking soda, and black pepper. Toss in cubed butter. Cover bowl and place in the freezer for 5-8 minutes until ingredients are cold.
- Using a pastry blender (or two forks or your fingers), cut in chilled butter into cold dry ingredients until mixture resembles crumbly, coarse sand. Add shredded cheese. Toss to combine. Pour in cold cream. Using a study spatula, fold together until dough begins to form.
- Dump shaggy dough mixture onto a lightly floured work surface. Knead together until dough is a cohesive mass. Pat dough to a rectangle about 1/2-inch thick. Slice into 6 equal parts. Alternatively, use a biscuit cutter to pound out rounds.
BACON-CRACKED PEPPER BISCUITS | BETTER HOMES & …
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4/5 (6)Total Time 25 minsServings 12
- Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, pepper, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk and the 1/4 cup bacon all at once. Using a fork, stir just until mixture is moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for four to six strokes or just until dough is nearly smooth. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter; reroll scraps as necessary. Dip cutter into flour between cuts. Place dough circles 1 inch apart on an ungreased baking sheet.
- If desired, sprinkle biscuits with cheese and the 1 slice crumbled bacon. Bake for 10 to 14 minutes or until golden. Serve warm.
PARMESAN BLACK PEPPER BUTTERMILK BISCUITS - GARLIC & ZEST
From garlicandzest.com
Estimated Reading Time 4 mins
- In a large bowl, combine the flour, salt, sugar, baking powder, baking soda, 3/4 teaspoon of black pepper and grated cheese. Whisk to combine and add the butter. Use a pastry blender to cut the butter into the dry ingredients until it resembles coarse meal -- it's ok to have some larger, pea-sized pieces of butter too. Add the buttermilk and stir until just combined.
- Lightly flour a work surface and turn the dough out onto it. Knead the dough 2-3 times -- just until it holds together in a solid shape - but don't overwork it. Pat out the dough until it's about 1 1/2" tall. Use a 2" biscuit cutter to cut out the biscuits -- do not twist the cutter in the dough -- just press straight down. Assemble the scraps and pat them into another 1 1/2" tall form and continue making biscuits. Transfer the biscuits to the baking sheet.
- In a small bowl combine the demerara sugar with the remaining 1/2 teaspoon black pepper. Stir to combine.
CRACKED BLACK PEPPER BISCUITS {CONTRIBUTOR MELISSA} - …
From thissillygirlskitchen.com
- Heat oven to 425 degrees. Line baking sheet with parchment or a silicone baking mat, or use ungreased stoneware. In a large bowl, whisk together the flour, sugar, baking powder, pepper and salt. With a pastry blender or two knives, cut the butter into the flour mixture until you have coarse crumbs with some pea-sized pieces. Stir in milk just until soft dough forms. Do not overmix. Spoon onto baking sheet or stoneware (I use a large cookie scoop).
- Bake for 15-17 minutes, depending on the size of the biscuits. Tops should start to brown. Remove from oven and brush tops with melted butter if desired.
BLACK PEPPER STRAWBERRY SHORTCAKE - TASTE AND TIPPLE ...
From tasteandtipple.ca
- In a mixing bowl, combine the flour and baking powder. Add the butter and toss with the flour. Add the buttermilk and honey, and mix until just combined, adding more buttermilk if needed.
- Roll the dough out into a 1 inch rectangle and cut into 9-12 biscuits. Place the biscuits on prepared baking sheet. Brush tops with buttermilk. Transfer to the oven and bake until golden brown, 18 to 20 minutes. Cool slightly before filling.
- With an electric beater or in a stand mixer, whip the mascarpone and cream together until stiff peaks form. Fold in the honey.
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