Black Pepper Cheddar Biscuits Food

BLACK PEPPER CHEDDAR BACON BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, parsley, baking powder, pepper, salt, baking soda and garlic powder. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 14-16 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 14-17 minutes, or until golden brown. Serve warm.

CHEDDAR AND BLACK PEPPER BISCUITS

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.

BLACK PEPPER CHEDDAR BISCUITS

Steps:

• Whisk together the flour, salt, baking powder, baking soda and pepper in a large mixing bowl. Grate butter or cut into very small pieces and mix into flour until mixture resembles coarse crumbs.
• Stir in shredded cheese and add buttermilk. Turn dough onto a floured surface and pat or roll out to about 1/2 inch thickness. I cut my biscuits with a 2 inch square biscuit cutter but you can use a round cutter, a glass or whatever works for you.
• Spray a baking sheet with cooking oil and bake in preheated 425 degree oven 12 to 15 minutes. Makes 12 biscuits depending on size you make them.

CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY

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!

SCOTTISH SHARP-CHEDDAR SHORTBREAD

Steps:

• Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
• On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
• Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

ROSEMARY-BLACK PEPPER CHEDDAR BISCUITS WITH BACON GRAVY AND TOMA

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!

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.

CRACKED PEPPER BISCUITS

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.)