Pepper Gruyere And Shallot Biscuits Recipes

BLACK PEPPER BISCUITS AND SAUSAGE GRAVY

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.

PEPPER, GRUYERE, AND GREEN ONION BISCUITS

Steps:

• Preheat oven to 350.
• In bowl mix together flour, baking powder, baking soda, pepper, and salt.
• Cut in butter until it resembles course meal.
• Add cheese and onions, stirring and/or tossing to combine.
• Stir in 1 cup buttermilk until it forms a soft, slightly sticky ball.
• Using lightly floured hands divide dough in to twelve pieces.
• Form pieces in to balls and place balls onto an ungreased baking sheet, spacing about an inch apart.
• Brush tops with remaining buttermilk.
• Bake 15-20 minutes, until tops are light brown.
• Serve warm.

PEPPER, GRUYERE, AND SHALLOT BISCUITS

Steps:

• Preheat oven to 350°F. In a bowl, stir together flour, baking powder, baking soda, black pepper, and kosher salt until well mixed. Using a pastry blender, cut in the butter until the mixture resembles coarse shallot and stir and toss lightly to combine. Stir in the 1 cup buttermilk until the mixture forms a soft, slightly sticky ball. With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet, spacing the balls about 1 inch apart. Brush the tops with the 2 tablespoons buttermilk. Bake the biscuits until the tops are light brown, 15 to 25 minutes. Remove from oven and serve warm or at room temperature.