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.
CHEDDAR AND BLACK PEPPER BISCUITS
Recipe courtesy ofJames BriscioneUp your Thanksgiving bread basket game with savory, scratch-made biscuits. Starring Cheddar cheese and McCormick® Black Pepper, these are even better the next day as a vessel for your leftover turkey sandwich.Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted."
Provided by McCormick
Categories Bread, Rolls, and Muffins,
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°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.
- For the 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.
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
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
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