Black Pepper Cheddar Biscuits Recipes

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CHEDDAR AND BLACK PEPPER BISCUITS

Make and share this Cheddar and Black Pepper Biscuits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 1h10m

Yield 25 biscuits

Number Of Ingredients 9



Cheddar and Black Pepper Biscuits image

Steps:

  • In a big bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
  • Cut in butter and cheese, using pastry blender.
  • Stir in pepper; refrigerate dough for 30 minutes; meanwhile preheat oven to 400°.
  • Gently stir buttermilk into chilled dough; gather the mixture into a ball with your hands, and on a well-floured surface, roll or pat the dough into a 12 x 8 inch rectangle, approximately 3/4 inch thick.
  • Grease a baking sheet; using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
  • Use a dough scraper, baker's bench knife, or a knife to cut dough into 1 1/2 inch squares.
  • Separate the squares slightly on the baking sheet.
  • Brush each square with a little buttermilk.
  • Bake for 15-20 minutes, or until they are very lightly browned.

Nutrition Facts : Calories 111, Fat 5.4, SaturatedFat 3.4, Cholesterol 14.8, Sodium 267.6, Carbohydrate 12.7, Fiber 0.4, Sugar 0.9, Protein 3

3 cups unbleached all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1/2 cup butter
1 cup grated cheddar cheese (I prefer sharp)
3/4-2 1/2 teaspoon fresh coarse ground black pepper
3/4 cup buttermilk (plus more for glaze) or 3/4 cup plain yogurt (plus more for glaze)

CHEDDAR AND BLACK PEPPER BISCUITS

Provided by James Briscione

Categories     side-dish

Time 1h

Yield 10 biscuits

Number Of Ingredients 13



Cheddar and Black Pepper Biscuits image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Cut the butter into small dice and freeze until ready to use. Combine the flour, Cheddar, baking powder, pepper and salt in a bowl. Add the frozen butter and blend in using a pastry cutter until the butter is in pieces no larger than green peas. Add all of the buttermilk at once and stir with a wooden spoon until just combined. (The mixture will look a little dry and uneven.) Turn the dough onto a well-floured work surface and knead for 3 to 4 minutes to make a smooth dough; add flour as needed if the dough is too sticky.
  • With well-floured hands and working on a well-floured surface, press the dough into a flat sheet, about 1 inch thick. Fold lengthwise into thirds (as you would fold a letter). Repeat this process 2 more times.
  • After folding the dough the third time, roll the dough into a 3/4-inch-thick sheet using a rolling pin. Cut rounds out of the dough using a 3-inch cutter and place them on the prepared baking sheet. Gather the scraps and reroll until all the dough is used. (Cut biscuits can be refrigerated overnight.)
  • Bake until golden and risen, about 15 minutes. Remove from the oven and immediately brush with melted butter and sprinkle with sea salt. Serve with Spiced Honey Butter.
  • Combine the butter, honey, salt, garlic and cayenne in a mixing bowl. Beat with a wooden spoon or electric mixer until smooth. Transfer to ramekins, then chill to firm slightly, 10 to 15 minutes. Remove from the refrigerator 30 minutes before serving. Spiced Honey Butter keeps, tightly wrapped and refrigerated, up to 3 weeks.

1 cup (2 sticks) unsalted butter, plus additional melted butter, for brushing
2 1/2 cups all-purpose flour, plus a bit more for rolling
1 cup grated Cheddar
1 tablespoon baking powder
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt, plus more for sprinkling
3/4 cup buttermilk (see Cook's Note)
Spiced Honey Butter, recipe follows
2 sticks unsalted butter, softened to room temperature
2 tablespoons honey
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

BLACK PEPPER BACON & CHEDDAR BISCUITS

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings

Number Of Ingredients 6



Black Pepper Bacon & Cheddar Biscuits image

Steps:

  • Heat oven to 450°F.
  • Mix ingredients in large bowl just until mixture forms soft dough.
  • Place on lightly floured surface; roll out dough to 1/2-inch thickness.
  • Cut into 12 rounds with 2-1/2 inch cookie cutter, rerolling dough scraps as necessary.
  • Place, 2 inches apart, on baking sheet sprayed with cooking spray.
  • Bake 10 min. or until golden brown.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 530 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 8 g

2-1/2 cups all-purpose baking mix
2/3 cup milk
1/4 cup butter, melted
8 slices cooked OSCAR MAYER Naturally Hardwood Smoked Cracked Black Pepper Thick Cut Bacon, crumbled
1 cup KRAFT Shredded Sharp Cheddar Cheese
2 green onions, thinly sliced

BLACK PEPPER BISCUITS

Beautiful, easy to make biscuits. This is Bobby Flay's recipe that he presented on his "Throwdown" show. Posting here so I can keep up with the recipe.

Provided by Nana3063

Categories     Breads

Time 40m

Yield 16 biscuits, 16 serving(s)

Number Of Ingredients 9



Black Pepper Biscuits image

Steps:

  • Preheat the over to 450 degrees F.
  • Combine flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and combine until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4 inch thick. Use a 3 inch round cutter to cut out the biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with the melted butter.

Nutrition Facts : Calories 251.7, Fat 14.8, SaturatedFat 9.2, Cholesterol 41.6, Sodium 344, Carbohydrate 25.6, Fiber 0.9, Sugar 1.2, Protein 4.3

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, cold, cut into small pieces, plus
4 tablespoons unsalted butter, melted
1 1/2 cups buttermilk, cold
1/2 cup heavy cream
2 teaspoons fresh ground black pepper, not super fine and not course, somewhere in between

CRACKED PEPPER CHEDDAR MUFFINS

These warm, golden muffins make a great accompaniment to soup, stew or any other cold-weather entree. My family loves the cheese and pepper flavor. -Susan Kelm, Mineral Point, Wisconsin

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 8



Cracked Pepper Cheddar Muffins image

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese., Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1 large egg
1-1/4 cups 2% milk
2 tablespoons canola oil
1 cup shredded cheddar cheese

CRACKED PEPPER BISCUITS

Categories     Bread     Food Processor     Vegetable     Bake     Thanksgiving     Vegetarian     Fall     Thyme     Bon Appétit

Yield Makes 12

Number Of Ingredients 9



Cracked Pepper Biscuits image

Steps:

  • Preheat oven to 475°F. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked black pepper. Sauté until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Cover and chill until mixture is cold.
  • Blend flour, baking powder and salt in processor. Add 3/4 cup butter. Using on/off turns, process until mixture resembles coarse meal. Add milk mixture. Using on/off turns, process until moist clumps begin to form. Transfer dough to floured work surface. Knead until dough holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using 2-inch-diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large baking sheet.
  • Bake biscuits until golden brown, about 12 minutes. Serve biscuits warm. (Biscuits can be prepared ahead. Cool. Wrap in foil and store at room temperature 8 hours or freeze up to 2 weeks. Rewarm biscuits in 350°F oven just until heated through, about 8 minutes.)

2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 teaspoon coarsely cracked black pepper
1/2 cup chilled whole milk
1 large egg
2cups unbleached all purpose flour
1tablespoon baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces

CRACKED BLACK PEPPER CREAM BISCUITS

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Gourmet

Yield Makes about 16 biscuits

Number Of Ingredients 8



Cracked Black Pepper Cream Biscuits image

Steps:

  • Preheat oven to 425° F. and lightly grease a large baking sheet.
  • Into a bowl sift together flour and baking powder. With a fork stir in sugar, 1 1/2 tablespoons pepper, and table salt. Add cream and stir to form a soft dough. On a lightly floured surface with floured hands knead dough gently 8 times.
  • Melt butter and cool.
  • Pat out dough into a 9-inch square (about 1/2 inch thick). With a rectangular cutter (about 2 3/4 by 1 3/4 inches) dipped in flour or with a sharp knife cut out as many rectangles as possible. Dip tops of biscuits in butter and arrange, buttered sides up, 1/2 inch apart on baking sheet. Gather scraps into a ball. Pat out dough and make more biscuits in same manner. Sprinkle biscuits with coarse salt and remaining 1/2 tablespoon pepper.
  • Bake biscuits in middle of oven until golden and cooked through, about 15 minutes. Biscuits may be made 6 hours ahead and cooled completely before being kept, wrapped well, at room temperature. Just before serving, reheat biscuits in a 350° F. oven until just warm, about 5 minutes.

3 cups cake flour (not self-rising)
1 tablespoon baking powder
1 tablespoon sugar
2 tablespoons coarsely ground black pepper
1 teaspoon table salt
1 1/4 cups heavy cream
2 tablespoons unsalted butter
1/4 teaspoon coarse salt

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