BLACK PEPPER AND BACON DROP BISCUITS
This is one variation of a Cook's Illustrated recipe for Best Drop Biscuits. As usual, details abound in the directions which suits me, a nervous baker, to a tee.
Provided by SusieQusie
Categories Breads
Time 27m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 10
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.
BLACK PEPPER AND SAGE BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 32 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Stir together the flour, powdered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.
- Using a pastry cutter, cut the cold butter and shortening into the dry mixture until blended thoroughly.
- Stir in the buttermilk so the dough comes together.
- On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
- Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
- Bake until golden brown, 10 to 12 minutes.
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
BACON BISCUITS
Make and share this Bacon Biscuits recipe from Food.com.
Provided by Doreen Randal
Categories Breads
Yield 1 batch
Number Of Ingredients 7
Steps:
- Remove rind from bacon, fry until golden on both sides, chop finely.
- Beat butter until creamy, add egg yolk, mix well.
- Add grated cheese, mix well.
- Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes.
- Roll dough out on a lightly floured surface to 1/8 inch thick.
- Cut into rounds with a 1 1/2 inch fluted cutter.
- Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden.
- Allow to cool on a wire rack.
Nutrition Facts : Calories 1384.5, Fat 104, SaturatedFat 58.2, Cholesterol 437.4, Sodium 1768.1, Carbohydrate 70.2, Fiber 2.3, Sugar 0.6, Protein 42.1
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
CHEDDAR-PEPPER DROP BISCUITS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Yield Makes 9
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. In a bowl, whisk together baking mix, cheese, and pepper. Stir in milk and cream with a fork just until a moist dough forms. Drop 9 mounds of dough onto a parchment-lined baking sheet, 2 inches apart. Sprinkle each with cheese.
- Bake biscuits until golden brown, about 25 minutes. Let cool on pan on a wire rack. Serve warm or at room temperature. (These are best the same day.)
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BLACK PEPPER BACON BISCUITS - DINNER, THEN DESSERT
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5/5 (1)Total Time 30 minsCategory BrunchCalories 142 per serving
- 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.
- Make a well in the center of the mixture and add the buttermilk and mix together with your hands.
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Servings 10-12Calories 321 per servingTotal Time 35 mins
- Preheat oven to 400°F. Finely chop three slices of the bacon. Cut remaining bacon slices into quarters; set aside. In a large bowl stir together flour, sugar, baking powder, pepper, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the finely chopped bacon. Make a well in the center of the flour mixture; set mixture aside. In a small bowl combine half-and-half and egg. Add all at once to flour mixture. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll to 1/2-inch thickness. Cut dough with a floured 2-inch round cutter; reroll scraps as necessary and dip cutter into flour between cuts.
- Arrange dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden. Cool slightly.
- To serve, split each biscuit. Spread bottoms of each biscuit with mayonnaise. Top with a tomato slice, a lettuce leaf, and two bacon pieces. Add biscuit tops.
BLACK PEPPER-BACON BISCUITS RECIPE | MYRECIPES
From myrecipes.com
Servings 30Total Time 45 mins
- Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour; toss butter with flour mixture. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
- Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
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