BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER, AND SEA SALT
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Provided by Bon Appétit Test Kitchen
Categories Bread Onion Breakfast Brunch Bake Christmas Thanksgiving Quick & Easy Low Cal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 14
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 425°F. 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.
- 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.
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.
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.
CRACKED BLACK PEPPER PULL-APART BISCUITS
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Provided by Katherine Sacks
Categories Biscuit Kid-Friendly Side Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 16 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Grease cake pans or baking dish with 1 Tbsp. melted butter.
- Combine all-purpose flour, cake flour, baking powder, pepper, kosher salt, and baking soda in a large bowl. Add shortening and 1/2 pound softened butter. Using your hands or a fork, mix just until mixture is coarse and mealy. Stir in buttermilk just until a shaggy dough forms.
- Divide dough into 16 heaping 1/3-cup portions. Place 7 around the perimeter and 1 in the center of each cake pan (or nestle all 16 into baking dish). Brush biscuits with remaining 3 Tbsp. melted butter, sprinkle with sea salt, and bake until puffed and golden brown, 35-40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, then reinvert. Serve warm or at room temperature.
SEA SALT WATER BISCUITS
Sensational spread with creamy cheese. Complete your cheeseboard with homemade crackers
Provided by Good Food team
Time 30m
Yield 18 biscuits
Number Of Ingredients 4
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.
- Roll out the dough on a lightly floured surface into a rectangle approximately 50 x 25cm and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. Prick the dough all over with a fork, then cut into 18 squares. Place on the prepared trays - don't worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale - they may still feel soft but will harden up when cooling. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 59 calories, Fat 2 grams fat, Carbohydrate 9 grams carbohydrates, Protein 1 grams protein, Sodium 0.36 milligram of sodium
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- 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.
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