SALT-AND-PEPPER BISCUITS
Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much.
Provided by Alison Roman
Yield Makes 8 servings
Number Of Ingredients 11
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 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
BISCOTTI DI PEPE - TARALLI - ITALIAN PEPPER BISCUITS
Make and share this Biscotti Di Pepe - Taralli - Italian Pepper Biscuits recipe from Food.com.
Provided by DeSouter
Categories Breads
Time 55m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Dissolve yeast in water.
- Sift flour salt and pepper onto mixing board.
- Make a well in the center and add yeast and oil.
- Blend together and gradually incorporate into flour.
- The dough will be stiff.
- Knead 10 minutes.
- Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
- Preheat oven to 375º.
- Break off small pieces of dough and roll into ropes about 6 inches long.
- Form a ring and pinch edges together.
- Place on baking sheet and let rise 20 minutes.
- Brush with oil and bake 12 to 15 minutes or until lightly browned.
FLUFFY SALT AND PEPPER BISCUITS
Delicious, flaky and buttery. Excellent served with breakfast or dinner. Use for biscuits and sausage gravy, biscuits and chicken, etc.
Provided by Melanie - Carmel Moments
Time 30m
Number Of Ingredients 8
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.
SALT & PEPPER BISCUITS
Baked in a cast iron skillet, pull-apart salt & pepper biscuits are flaky and buttery with a definite kick. They're best eaten warm from the oven.
Provided by Paige Adams
Number Of Ingredients 6
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.
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.
CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY
Here's what you need: bacon, all purpose flour, shredded extra-sharp cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, kosher salt, baking soda, garlic powder, unsalted butter, buttermilk, large egg yolk, water
Provided by McCormick
Categories Sides
Yield 20 biscuits
Number Of Ingredients 13
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!
Nutrition Facts : Calories 142 calories, Carbohydrate 23 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams
ITALIAN PEPPER BISCUITS
These biscuits are crunchy and peppery! Good snack and delicious w/cheese instead of same old, same old crackers! Try them! Great to take to parties.
Provided by Golden Sunflower
Categories < 4 Hours
Time 1h45m
Yield 60-80 biscuits
Number Of Ingredients 10
Steps:
- Preheat oven at 400 degrees.
- Prepare yeast.
- Add olive oil, salt and egg - mix. Add spices and flour. Knead dough until smooth. Place in a clean bowl, cut a cross into dough, cover with plastic wrap and let sit for about 1/2 hour in a warm dry place.
- Remove dough, follow the cut you made and cut in 1/4 "chunks". Cut each 1/4 piece in strips. Roll dough with fingers into strips around 8-10 inches. Fold in half to make ends meet and twist. You can leave the biscuits in this shape or connect ends to make a twisted circle. Whatever shape you like!
- Bake on an ungreased cookie sheet. Place the first cookie sheet in the oven on the bottom rack. After 15 minutes remove cookie sheet from bottom rack and place on top rack. Then place the 2nd cookie sheet on bottom rack. After 15 minutes, remove cookie sheet from top rack and let cool. Then continue again w/cookie sheet on bottom rack and moving it to the top rack.
- Each cookie sheet must stay in the oven a total of 30 minutes - 15 minutes bottom rack and15 minutes top rack.
- Enjoy.
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- 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).
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