Food recipes
Black Pepper Biscuits - Cooking Club
Black Pepper Biscuits - Cooking Club Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, pepper, black salt, tabl...
Black Pepper Biscuits - Cooking Club
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, black
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
Directions:
Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, pepper and salt.
With pastry blender or 2 knives, cut in 1/2 cup of the butter until mixture resembles coarse crumbs with some pea-sized pieces.
Stir in milk just until soft dough forms.
On lightly floured surface, pat or gently roll out dough to 3/4" thickness.
With floured biscuit cutter, cut into 2" rounds, pushing straight down and pulling up without twisting cutter.
Place biscuits on baking sheets.
Press scraps together to use all the dough.
Melt remaining 2 tablespoons butter.
Brush over tops of biscuits.
Bake biscuits 10-12 minutes or until light golden brown on tops and golden brown on bottoms.
Cool briefly on wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, black
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
Directions:
Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, pepper and salt.
With pastry blender or 2 knives, cut in 1/2 cup of the butter until mixture resembles coarse crumbs with some pea-sized pieces.
Stir in milk just until soft dough forms.
On lightly floured surface, pat or gently roll out dough to 3/4" thickness.
With floured biscuit cutter, cut into 2" rounds, pushing straight down and pulling up without twisting cutter.
Place biscuits on baking sheets.
Press scraps together to use all the dough.
Melt remaining 2 tablespoons butter.
Brush over tops of biscuits.
Bake biscuits 10-12 minutes or until light golden brown on tops and golden brown on bottoms.
Cool briefly on wire rack.