Salt And Pepper Biscuits With Bacon Butter Recipes

SALT-AND-PEPPER BISCUITS

Steps:

• Preheat oven to 425°F. Whisk sour cream and 3 tablespoonss heavy cream in a small bowl.
• Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).
• Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.
• Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15-20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.
• DO AHEAD: Dough can be made and cut out 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.

BLACK PEPPER AND BACON DROP BISCUITS

Steps:

• Cut bacon in half lengthwise and then crosswise into 1/4-inch pieces; fry in a skillet over medium heat until crisp, 5-7 minutes. Transfer pieces to a paper towel and cool.
• Adjust oven rack to middle position and heat oven to 475ºF. Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, baking soda, sugar, salt and pepper in a large bowl. Stir in bacon pieces.
• In a medium bowl, combine cold buttermilk and 8 tablespoons melted butter, stirring until butter forms small clumps.
• ***This may look like a mistake, but it's one of the secrets of this recipe. The clumps of butter are similar to small bits of cold butter in biscuits prepared by the traditional method. As the butter melts during baking, the steam helps the biscuits rise and gives them a light and fluffy interior.
• Add buttermilk mixture to dry ingredients and stir until just incorporated and batter pulls away from sides of bowl.
• Using a 1/4-cup dry measure, scoop level amounts of batter and drop onto baking sheet (biscuits should measure about 2 1/4-inches in diameter and 1 1/4-inch high). Space biscuits 1 1/2-inces apart.
• Bake until the tops are golden brown and crisp, 12-14 minutes.
• Remove from oven and brush tops with melted butter. Let cool 5 minutes before serving.
• Bring on the gravy!
• ### Other variations - omit the bacon and pepper and add:.
• Cheddar Scallion - 1/2 cup grated cheddar cheese and 1/4 cup thinly sliced scallions.
• Parmesan Rosemary- 3/4 cup grated Parmesan cheese and 1/2 teaspoons finely minced rosemary.

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.

BLACK PEPPER BACON BISCUITS RECIPE

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, add in the flour and add the cubed butter into the flour, then the cream cheese into the mixture with a pastry cutter or mixing with your hands quickly until it looks like little pea sized crumbles and some flour.
• Add in the black pepper and the bacon.
• Make a well in the center of the mixture and add the buttermilk and mix together with your hands.
• Flour the mixture just enough to separate the dough from the bowl. Flour a flat surface and dump the dough onto the surface.
• Flour a rolling pin and roll the dough out to ½ inch thickness in a rectangle.
• Cut the biscuits into 2 inch by 2 inch squares.
• Place the biscuits on an ungreased baking sheet so that the sides are touching, but not snugly pressed against each other.
• Brush the tops of the biscuits with butter, and sprinkle the salt and pepper topping on top.
• Bake for 15 to 17 minutes, rotating the pan halfway through baking.

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

SALT-AND-PEPPER BUTTER

Steps:

• Using a wooden spoon, mix butter until smooth and creamy. Mix in salt and pepper. Season with more salt and pepper to taste.
• DO AHEAD: Butter can be made 2 days ahead.

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.
• Bacon Butter:
• 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