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
CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY
Here's what you need: bacon, all purpose flour, shredded extra-sharp cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, kosher salt, baking soda, garlic powder, unsalted butter, buttermilk, large egg yolk, water
Provided by McCormick
Categories Sides
Yield 20 biscuits
Number Of Ingredients 13
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!
Nutrition Facts : Calories 142 calories, Carbohydrate 23 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams
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