Best Cracked Pepper Biscuits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRACKED PEPPER BISCUITS



Cracked Pepper Biscuits image

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

Yield Makes 12

Number Of Ingredients 9

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

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.)

CRACKED BLACK PEPPER PULL-APART BISCUITS



Cracked Black Pepper Pull-Apart Biscuits image

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

4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus 1/2 pound (2 sticks), cut into pieces, softened
4 cups all-purpose flour
2 cups cake flour
2 tablespoons baking powder
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 cup vegetable shortening
2 1/2 cups buttermilk
1 teaspoon flaky sea salt
Special equipment:
Two (8") cake pans or one (9x13") baking dish

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.

CRACKED BLACK PEPPER CREAM BISCUITS



Cracked Black Pepper Cream Biscuits image

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

Yield Makes about 16 biscuits

Number Of Ingredients 8

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

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.

ASIAGO & CRACKED BLACK PEPPER BISCUITS



ASIAGO & CRACKED BLACK PEPPER BISCUITS image

Categories     Bread     Breakfast     Bake     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Dinner

Yield 12 biscuits

Number Of Ingredients 11

2 cups almond flour
2/3 cup coconut flour, plus extra for flouring the surface and cookie cutter
4 ounces finely grated Asiago cheese, divided
1/4 cup whey protein powder
1 tbsp baking powder
2 tsp cracked black pepper
1/2 tsp garlic powder
1/2 tsp salt
5 large eggs
1/4 cup melted butter or coconut oil
1/4 cup water

Steps:

  • Print Asiago & Cracked Black Pepper Biscuits Yield: 12 biscuits Serving Size: 1 biscuit 1.Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner. 2.In a large bowl, whisk together almond flour, coconut flour, 3 ounces of the Asiago, whey protein powder, black pepper, garlic powder and salt. Stir in eggs, oil and water until dough comes together. 3.Lightly flour a large piece of parchment with coconut flour. Turn dough out onto parchment and press out into a rectangle about 1 inch thick. Use greased whoopee pan to create 12 biscuits. 4.Sprinkle biscuits with remaining asiago and bake 18 to 20 minutes, or until slightly puffed, golden brown and just firm to the touch. Remove and let cool 10 minutes before serving.

Related Topics