CHEDDAR AND BLACK PEPPER BISCUITS
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.
BLACK PEPPER BACON & CHEDDAR BISCUITS
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
BACON-CHEDDAR BISCUITS
Easy bacon-Cheddar drop biscuits. Although Cheddar tastes the best in this recipe, you can sub any other cheese you have on hand.
Provided by I Love Troy
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
- Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
- Drop heaping tablespoonfuls on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 11.5 g, Cholesterol 9.3 mg, Fat 6.7 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 290.2 mg, Sugar 0.7 g
ROSEMARY-BLACK PEPPER CHEDDAR BISCUITS WITH BACON GRAVY AND TOMA
This recipe is best at the height of summer when the tomatoes are huge, red, and juicy beyond belief. If it isn't tomato season, I'd recommend omitting them. I serve this for dinner with a sweet potato hash/fries, or sunny side up eggs and hashbrowns for breakfast...
Provided by under12parsecs
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450*.
- Stir together flour, baking powder, baking soda, salt and pepper. Cut in chilled shortening (or rub in with fingers) until pea-sized lumps form. Stir in herbs and cheese.
- Whisk together buttermilk and egg and add to flour. Gently stir with a fork until just combined. Don't over mix or you'll end up with hard biscuits.
- Turn dough out onto a floured work surface. Pat down gently to a 1/2 inch thick circle or square. Using a floured biscuit cutter, press down and cut out biscuits. ( Do not twist cutter to remove the biscuits. My mom always said that would make the biscuits not rise and she made the most amazing biscuits -- so that is still how I do it. Just straight down, and straight up with the cutter.) You can reknead the scraps to form more biscuits, but the will not be as tender as the first ones. I usually just kind of pat the scraps into little biscuit shapes. I get 8-10 out of this recipe total.
- Place on an ungreased sheet pan and bake for 10-15 minutes until light golden brown.
- Meanwhile, fry bacon over medium heat until just crispy. Remove from skillet and place on a paper towel. Reserve the drippings in the pan.
- Add flour to the bacon grease and whisk til smooth. Cook for a minute or so to get rid of the raw flour taste. Do not burn the flour though --
- Add milk all at once, whisking like crazy the whole time. Heat til bubbling and simmer 5-10 minutes until the gravy begins to thicken. Add salt and pepper to taste.
- Cut open your biscuit and top each with a thick slice of tomato. Season liberally with salt and pepper--tomatoes ALWAYS need salt and pepper if you ask me -- Ladle over a heaping (or not so heaping) helping of your gravy. Crumble the bacon over the top, sprinkle with chives and/or parsley and additional salt and pepper as desired. Enjoy!
Nutrition Facts : Calories 257.7, Fat 13.2, SaturatedFat 4.9, Cholesterol 39.8, Sodium 589.1, Carbohydrate 26.6, Fiber 1.2, Sugar 2, Protein 8.1
BACON-CHEDDAR BUTTERMILK BISCUITS
A generous dose of black pepper in the dough gives these brunch-perfect biscuits a pleasant kick.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 9 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl. Stir in bacon and cheddar.
- Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
- To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with butter and a fried egg.
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.
More about "black pepper cheddar bacon biscuits food"
RECIPE: BLACK PEPPER CHEDDAR BACON BISCUITS
From mymlist.com
BLACK PEPPER CHEDDAR BACON BISCUITS - RECIPES, COOKING AND MORE!
From thenomr.com
CHEDDAR BLACK PEPPER BISCUITS - JOY THE BAKER
From joythebaker.com
BLACK PEPPER CHEDDAR BACON BISCUITS ~ SOUL FOOD
From willpee.com
CHEDDAR BISCUIT BREAKFAST SANDWICHES - CTV
From more.ctv.ca
BLACK PEPPER CHEDDAR BISCUITS | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
CHEDDAR BACON BISCUITS - NOBIGGIE
From nobiggie.net
BLACK PEPPER-BACON BISCUITS RECIPE | MYRECIPES
From myrecipes.com
CHEDDAR AND BLACK PEPPER BISCUITS | MCCORMICK
From mccormick.com
COOKING WITH ELISE – MY BEST BACON CHEDDAR BISCUITS
From cookingwithelise.com
PARMESAN BLACK PEPPER BISCUITS - DAMN DELICIOUS
From damndelicious.net
BLACK PEPPER CHEDDAR BACON BISCUITS | RECIPE | RECIPES, BREAD …
From pinterest.ca
BACON CHEDDAR BUTTERMILK BISCUITS - HARRIETT'S COOKING
From harriettscooking.com
BACON AND CRACKED BLACK PEPPER BISCUITS | BETTER HOMES & GARDENS
From bhg.com
BLACK PEPPER BACON BISCUITS - DINNER, THEN DESSERT
From dinnerthendessert.com
BISCUITS WITH BLACK PEPPER - PAMELA COOKS
From pamelacooks.com
CHEDDAR-BACON COUNTRY BISCUITS - SOUTHEASTERN MILLS
From semills.com
BLACK PEPPER CHEDDAR BISCUITS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BLACK PEPPER CHEDDAR BACON BISCUITS - SQUADBODY
From squadbody.com
BLACK PEPPER CHEDDAR BACON BISCUITS - SAHARA'S COOKING
From pinterest.com.au
BACON CHEDDAR BISCUITS - JO COOKS
From jocooks.com
CHEDDAR-BLACK PEPPER BISCUITS RECIPE | MYRECIPES
From myrecipes.com
BLACK PEPPER BACON BISCUITS - FOODIE CITY NETWORK
From foodiecitynetwork.com
BACON AND CHEDDAR BISCUITS - TWO OF A KIND
From twoofakindcooks.com
BLACK PEPPER BISCUITS WITH CHEDDAR AND BACON BY DAMN_DELICIOUS
From thefeedfeed.com
BLACK PEPPER CHEDDAR BACON BISCUITS - DELICIOUS RECIPES
From greatrecipes.me
CHEDDAR BLACK PEPPER BISCUITS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BLACK PEPPER CHEDDAR BACON BISCUITS - YOUTUBE
From youtube.com
SUNDAY BRUNCH...EGGS, BACON & EASY CHEDDAR BLACK PEPPER BISCUITS
From gourmetgirlcooks.com
CHEDDAR BLACK PEPPER BREAKFAST BISCUITS - CRUMB: A FOOD BLOG
From crumbblog.com
HOMEMADE BISCUITS WITH CHEDDAR AND BACON - THE HEIRLOOM PANTRY
From theheirloompantry.co
CHEDDAR-BACON BISCUITS - CRAFTY COOKING BY ANNA
From craftycookingbyanna.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BLACK PEPPER CHEDDAR BACON BISCUITS - THERESCIPES.INFO
From therecipes.info
BLACK DIAMOND CHEDDAR CHEESE - THERESCIPES.INFO
From therecipes.info
BLACK PEPPER CHEDDAR BACON BISCUITS - HOMERECIPES1.COM
From homerecipes1.com
SIMPLE SOUR CREAM BISCUITS WITH BACON AND CHEDDAR CHEESE
From rufusforreal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love