Food recipes
Cracked Black Pepper Cream Biscuits
Cracked Black Pepper Cream Biscuits Ingredients: wheat flour, white, cake, enriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated spices, pepper, black salt, table cream, f...
Cracked Black Pepper Cream Biscuits
Ingredients:
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, pepper, black
salt, table
cream, fluid, heavy whipping
butter, without salt
salt, table
Directions:
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.
Ingredients:
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, pepper, black
salt, table
cream, fluid, heavy whipping
butter, without salt
salt, table
Directions:
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.