Best White Cheddar And Black Pepper Biscuits Recipes

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.

PEPPERY WHITE CHEDDAR BISCUITS

Steps:

• 1. In a large bowl, mix together flour, baking powder, and salt. Using a pastry blender, cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the mixture and add milk all at once; stir until just moistened.
• 2. Turn the dough out onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square. Using a sharp knife, cut dough into 2-inch squares.
• 3. In a small bowl, whisk together egg and the water; brush onto tops of biscuits. Place on a large greased baking sheet.
• 4. Bake in a preheated 400-degree oven for 13 to 15 minutes or until golden. Transfer to a wire rack. Serve while warm.
• 5. NOTE: To make these ahead, prepare as directed and cool completely. Place biscuits in a freezer container or freezer bag and seal, label, and freeze for up to 3 months. When ready to serve, wrap biscuits in foil and bake for 20 to 25 minutes in a 300-degree oven.

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!

CHEDDAR AND BLACK PEPPER BISCUITS

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.

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.

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.)

WHITE CHEDDAR AND BLACK PEPPER BISCUITS

Steps:

• 1. Preheat oven to 400°. 2. Lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 4 ingredients (through pepper) in a food processor; pulse 5 times or until well combined. Add cheese and butter; pulse 5 times or until well combined. 3. Place mixture in a large bowl. Add buttermilk; stir just until moist. 4. Turn dough out onto a floured surface. Knead lightly 5 times. Roll dough out to a 1/2-inch thickness; cut with a 2-inch biscuit cutter into 24 biscuits. 5. Place on a baking sheet coated with cooking spray. 6. Bake at 400° for 15 minutes or until golden. Yield: 12 servings (serving size: 2 biscuits) CALORIES 129(33% from fat) FAT 4.7g (sat 2.6g,mono 1.2g,poly 0.2g) PROTEIN 3.9g CHOLESTEROL 13mg CALCIUM 130mg SODIUM 342mg FIBER 0.6g IRON 1.1mg CARBOHYDRATE 17.4g

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.