Black Pepper Cheddar Bacon 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.

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!

BLACK PEPPER AND BACON DROP BISCUITS

Steps:

• Cut bacon in half lengthwise and then crosswise into 1/4-inch pieces; fry in a skillet over medium heat until crisp, 5-7 minutes. Transfer pieces to a paper towel and cool.
• Adjust oven rack to middle position and heat oven to 475ºF. Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, baking soda, sugar, salt and pepper in a large bowl. Stir in bacon pieces.
• In a medium bowl, combine cold buttermilk and 8 tablespoons melted butter, stirring until butter forms small clumps.
• ***This may look like a mistake, but it's one of the secrets of this recipe. The clumps of butter are similar to small bits of cold butter in biscuits prepared by the traditional method. As the butter melts during baking, the steam helps the biscuits rise and gives them a light and fluffy interior.
• Add buttermilk mixture to dry ingredients and stir until just incorporated and batter pulls away from sides of bowl.
• Using a 1/4-cup dry measure, scoop level amounts of batter and drop onto baking sheet (biscuits should measure about 2 1/4-inches in diameter and 1 1/4-inch high). Space biscuits 1 1/2-inces apart.
• Bake until the tops are golden brown and crisp, 12-14 minutes.
• Remove from oven and brush tops with melted butter. Let cool 5 minutes before serving.
• Bring on the gravy!
• ### Other variations - omit the bacon and pepper and add:.
• Cheddar Scallion - 1/2 cup grated cheddar cheese and 1/4 cup thinly sliced scallions.
• Parmesan Rosemary- 3/4 cup grated Parmesan cheese and 1/2 teaspoons finely minced rosemary.