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.

SALT AND SAVORY BISCUITS

Steps:

• Heat the oven to 400 degrees F/200 degrees C.
• Put the butter, sugar, salt, 2 to 3 tablespoons cold water and egg in a bowl and mix well. Add the flour and mix quickly only until it holds together. Do not overwork. Roll the dough out to 1/16 of an inch/2 mm thick. Cut into squares. Sprinkle over some fleur de sel and the topping(s) of your choice on each. Transfer to a baking sheet. Bake until puffed, crisp and golden, about 10 minutes.

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.

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.

CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
• In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
• Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
• Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes.
• In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
• Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
• Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
• Enjoy!

BUTTERMILK BISCUITS, GREEN ONIONS, BLACK PEPPER & SEA SALT

Steps:

• Position rack in center of oven and preheat to 425ºF
• Line baking sheet with parchment paper.
• Combine buttermilk and green onions in medium bowl.
• Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend.
• Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal.
• Add buttermilk mixture and stir until moist clumps form.
• Add bacon pieces (if using).
• Gather dough together.
• Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns.
• Roll out to 3/4-inch thickness.
• Using floured 2-inch cookie or biscuit cutter, cut out rounds.
• Reroll scraps and cut out additional rounds.
• Place 2 inches apart on prepared baking sheet.
• Brush tops of biscuits with melted butter.
• Sprinkle each lightly with coarse sea salt and ground black pepper.
• Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes.
• Cool slightly.
• Serve warm or at room temperature.