Fluffy Salt And Pepper Biscuits Recipes

FLUFFY HOMEMADE BISCUITS RECIPE

Steps:

• Dice butter into 1/2" cubes and refrigerate until needed.
• In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
• Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
• Add 1 cup - minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
• Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
• Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
• Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While bicuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.

SALT & PEPPER BISCUITS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the flour, baking powder, black pepper and salt. Using a pastry blender or a fork, cut the cold cubed butter into the dry ingredients until it is the size of pebbles. Stir in the buttermilk.
• Turn out the dough onto a lightly floured work surface and pat 1 inch thick. Using a 2-inch cutter, cut out the biscuits and place them in a buttered 12-inch cast-iron skillet, so they are just touching.
• Bake for 40-45 minutes until light golden brown.
• The biscuits are best served warm.
• To revive the biscuits the day after they are baked, warm them in a 300-degree oven for 10 minutes.

FLUFFY SALT AND PEPPER BISCUITS

Steps:

• Preheat oven to 450 degrees. Using a sheet pan line with parchement paper.
• In the bowl of a food processor fitted with steel blade add flour, baking powder and salt. Pulse to combine. Add the butter in small pieces through the chute. Pulse processor about 10 times, until mixture is broken into clumps, approximately the size of peas.
• While processor is running pour in half and half through the feed chute and pulse just until ingredients come together.
• Dump dough out on a floured surface and shape into a ball. Roll out the dough about 1/2 inch thick with a floured rolling pin. There will be bits of butter throughout.
• Cut out biscuits with a 2 1/3 inch round biscuit cutter. (If you don't have one try a drinking glass that's been greased about 1 inch up on the insides.)
• Place on the pan. Brush the tops of the biscuits with egg wash. Sprinkle with salt and pepper.
• Bake for 10 to 15 minutes or until lightly browned baked through. Let cool for 5 minutes before serving.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

SALT AND PEPPER BISCUITS WITH BACON BUTTER

Steps:

• Preheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.
• In large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Cut the butter into the flour until combined, and then stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.
• Turn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the flaky salt and the remaining 1/2 teaspoon pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 20 minutes.
• Slather with Bacon Butter to serve.
• In a skillet set over medium heat, cook the bacon until lightly crisp, 3 to 5 minutes per side. Drain on a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat.
• Place the bacon in a food processor with the butter and the reserved bacon fat. Add the pepper and salt. Pulse until well combined. Refrigerate until the butter firms up. Yield: 1/2 cup

SUPER-LAYERED BISCUITS

Steps:

• Whisk together the flour, baking powder, sugar, salt and baking soda in a large bowl. Grate the butter using the large holes of a box grater and add to the flour mixture. Quickly toss the butter with the flour mixture by hand until the butter is evenly distributed and coated with flour. Slowly drizzle the buttermilk over the flour mixture, using a fork to incorporate, until the mixture comes together in a shaggy dough. (There may be some dry bits remaining; don't overmix.)
• Turn the dough out onto a cutting board or work surface (the dough does not need to be floured at this point or for the first round of layers). Pat the dough into a 1/2-inch-thick rectangle, about 12 inches by 8 inches, using a bench scraper, bowl scraper or ruler to keep the edges straight. Cut the dough into 6 even pieces using a sharp knife and stack the pieces on top of each other, making sure to line up the edges. If any large bits of dough come off, gently press them back while taking care to maintain the shape and even thickness. Any small bits of dough that fall off can be tucked away between the stacked pieces. This creates the first set of layers. The dough may seem like it's not hydrated enough, but it will come together.
• Lightly dust the work surface and stack of dough with flour. Use a rolling pin to press the stack down and roll out back to a 1/2-inch-thick rectangle, about 12 inches by 8 inches, making sure the layers of dough stay lined up and even with one another (see Cook's Note). Dust the surface of the dough once more lightly with flour. This helps to provide definition between the layers. Cut the dough once more into 6 even pieces and stack them on top of each other to create a second set of layers. Repeat dusting, pressing down, rolling out, dusting, cutting and stacking one more time, dusting the work surface with flour as needed, to create a third set of layers, 18 layers total.
• Roll out the stack of dough to a thickness of about 1 1/2 inches. Cut out 9 biscuits with a floured 2 1/4-inch round cutter and place on the prepared baking sheet. Do not twist the cutter or it will seal the sides and prevent the layers from rising. Press together the remaining scraps of dough and cut out 3 more biscuits. Transfer the rest of the biscuits to the prepared baking sheet and transfer the baking sheet to the freezer while the oven preheats and until the biscuits are thoroughly chilled, 10 to 15 minutes.
• Preheat the oven to 425 degrees F.
• Brush the biscuit tops with buttermilk, taking care to keep the sides dry. Bake until the tops and bottoms of the biscuits are golden brown, 15 to 18 minutes. Brush the warm biscuits with melted butter as desired and serve.

CRACKED BLACK PEPPER PULL-APART BISCUITS

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.