Bobby Flays Biscuits Recipes

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HAM-CHEDDAR BISCUIT SANDWICHES



Ham-Cheddar Biscuit Sandwiches image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 8 sandwiches

Number Of Ingredients 13

All-purpose flour, for dusting
1 recipe Buttermilk Biscuit Dough, recipe follows
1/2 cup whole-grain mustard
8 thin slices city ham
4 cups shredded sharp white or yellow Cheddar
1/2 cup heavy cream
Freshly ground black pepper
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again.
  • Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet.
  • Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.

BUTTERMILK BISCUITS WITH EGGS AND SAUSAGE GRAVY



Buttermilk Biscuits with Eggs and Sausage Gravy image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 23

1 pound ground pork
2 cloves garlic, smashed and chopped to a paste
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
1 teaspoon onion powder
2 tablespoons canola oil
Salt and freshly ground black pepper
4 cups all-purpose flour, plus more to dust
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 large eggs, lightly beaten
Salt and freshly ground black pepper
6 tablespoons unsalted butter

Steps:

  • For the sausage: Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Form the sausage mixture into 8 patties. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
  • For the black pepper buttermilk biscuits: Preheat the oven to 450 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack.
  • Yields: 10 to 12 biscuits
  • For the cream sauce: Put the milk in a small saucepan and bring to a simmer over medium heat. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color. Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes; season with the salt and pepper. Keep warm.
  • Yield: 2 cups
  • For the eggs: Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form. Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs.

BOBBY FLAY'S BUTTERMILK BISCUITS WITH SAUSAGE AND GRAVY



Bobby Flay's Buttermilk Biscuits with Sausage and Gravy image

Bobby Flay's Buttermilk Biscuits with Sausage and Gravy

Provided by The Rachael Ray Staff

Number Of Ingredients 13

1 pound ground pork
2 cloves garlic
smashed and chopped to a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 tablespoons canola oil
Salt and freshly ground black pepper
2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon kosher salt
8 Black Pepper Biscuits

Steps:

  • For the sausage: Combine pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld
  • Mixture can be prepared 8 hours in advance and refrigerated
  • For the gravy: Put milk in a small saucepan and bring to a simmer over medium heat
  • Melt the butter in a small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color
  • Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes
  • Season with salt and pepper
  • Keep warm
  • Form the sausage mixture into 8 patties
  • Heat a large, nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side
  • Slice each biscuit in half, put a sausage patty on the bottom of each biscuit, drizzle with the gravy and replace the tops
  • Serve 2 sausage biscuits per person

BOBBY FLAY'S BLACK PEPPER BISCUITS



Bobby Flay's Black Pepper Biscuits image

Bobby Flay's Black Pepper Biscuits

Provided by The Rachael Ray Staff

Number Of Ingredients 11

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter
cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 tablespoons coarsely ground black pepper
4 tablespoons unsalted butter
melted

Steps:

  • Preheat oven to 450 F
  • Combine flour, baking powder, baking soda and salt in the bowl of a food processor
  • Pulse twice to distribute the ingredients evenly
  • Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal
  • Add the buttermilk and pulse until the mixture just begins to come together
  • Scrape the dough onto a lightly floured counter
  • Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick
  • Use a 3-inch round cutter to make 8 biscuits then place them on a baking sheet lined with parchment paper
  • Press together the scraps of dough, and repeat process
  • Place the biscuits on another parchment-lined baking sheet; brush the tops with cream and sprinkle with black pepper
  • Bake the biscuits for 12-15 minutes or until lightly golden brown
  • Remove from the oven and brush the tops with melted butter

COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS



Country Ham and Fried Egg on Angel Biscuits image

Provided by Bobby Flay

Time 2h45m

Yield 4 servings

Number Of Ingredients 19

2 1/2 cups all-purpose flour, plus more for rolling
2 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons instant yeast
3/4 teaspoon fine salt
1/4 cup vegetable shortening
1/4 cup (1/2 stick) cold unsalted butter, cut into pats
1 cup milk, at room temperature
Cooking spray, to coat
1/4 cup heavy cream, for brushing on top
4 tablespoons unsalted melted butter, for brushing on top
4 tablespoons unsalted butter, divided
4 large eggs
Kosher salt and freshly ground black pepper
4 ounces (1/4 pound) country ham, sliced paper thin*
Sweet variation: Whipped cream and blackberry topping, recipe below
1 cup fresh blackberries
1/2 cup sugar
Whipped cream, to top

Steps:

  • Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
  • Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
  • Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
  • Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
  • Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
  • *Cook's Note: It's American prosciutto .
  • Blackberry topping:
  • Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Cooking Channel serves up this Buttermilk Biscuits recipe from Bobby Flay plus many other recipes at CookingChannelTV.com

Provided by Bobby Flay : Cooking Channel

Time 30m

Yield s: 12 biscuits

Number Of Ingredients 9

4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
2 tablespoons melted butter

Steps:

  • Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

SUGAR BISCUITS



Sugar Biscuits image

Provided by Bobby Flay

Time 30m

Yield 8 biscuits

Number Of Ingredients 8

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
3/4 cup cold buttermilk
Heavy cream, for brushing
Granulated sugar, for sprinkling

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Provided by Bobby Flay

Time 30m

Yield s: 12 biscuits

Number Of Ingredients 9

4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
2 tablespoons melted butter

Steps:

  • Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

BISCUITS AND GRAVY



Biscuits and Gravy image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 7

12 ounces hot bulk sausage
12 ounces mild bulk sausage
4 tablespoons flour
1/2 gallon milk
Salt
Pepper
Biscuits, store bought or homemade

Steps:

  • In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SUGAR BISCUITS



Sugar Biscuits image

Cooking Channel serves up this Sugar Biscuits recipe from Bobby Flay plus many other recipes at CookingChannelTV.com

Provided by Bobby Flay : Cooking Channel

Time 30m

Yield 8 biscuits

Number Of Ingredients 8

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
3/4 cup cold buttermilk
Heavy cream, for brushing
Granulated sugar, for sprinkling

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter.

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