Cheddar And Black Pepper Biscuits Recipe By Tasty

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BLACK PEPPER CHEDDAR BISCUITS



Black Pepper Cheddar Biscuits image

These black pepper cheddar biscuits are perfect for breakfast or as an appetizer. They are delicious!

Provided by The Southern Lady Cooks

Categories     Appetizer     Breakfast

Time 27m

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarsely ground black pepper (can use regular pepper)
6 tablespoons cold butter
1 cup shredded cheddar cheese
1 cup more or less buttermilk

Steps:

  • Whisk together the flour, salt, baking powder, baking soda and pepper in a large mixing bowl. Grate butter or cut into very small pieces and mix into flour until mixture resembles coarse crumbs.
  • Stir in shredded cheese and add buttermilk. Turn dough onto a floured surface and pat or roll out to about 1/2 inch thickness. I cut my biscuits with a 2 inch square biscuit cutter but you can use a round cutter, a glass or whatever works for you.
  • Spray a baking sheet with cooking oil and bake in preheated 425 degree oven 12 to 15 minutes. Makes 12 biscuits depending on size you make them.

CHEDDAR AND BLACK PEPPER BISCUITS



Cheddar and Black Pepper Biscuits image

Provided by James Briscione

Categories     side-dish

Time 1h

Yield 10 biscuits

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, plus additional melted butter, for brushing
2 1/2 cups all-purpose flour, plus a bit more for rolling
1 cup grated Cheddar
1 tablespoon baking powder
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt, plus more for sprinkling
3/4 cup buttermilk (see Cook's Note)
Spiced Honey Butter, recipe follows
2 sticks unsalted butter, softened to room temperature
2 tablespoons honey
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Cut the butter into small dice and freeze until ready to use. Combine the flour, Cheddar, baking powder, pepper and salt in a bowl. Add the frozen butter and blend in using a pastry cutter until the butter is in pieces no larger than green peas. Add all of the buttermilk at once and stir with a wooden spoon until just combined. (The mixture will look a little dry and uneven.) Turn the dough onto a well-floured work surface and knead for 3 to 4 minutes to make a smooth dough; add flour as needed if the dough is too sticky.
  • With well-floured hands and working on a well-floured surface, press the dough into a flat sheet, about 1 inch thick. Fold lengthwise into thirds (as you would fold a letter). Repeat this process 2 more times.
  • After folding the dough the third time, roll the dough into a 3/4-inch-thick sheet using a rolling pin. Cut rounds out of the dough using a 3-inch cutter and place them on the prepared baking sheet. Gather the scraps and reroll until all the dough is used. (Cut biscuits can be refrigerated overnight.)
  • Bake until golden and risen, about 15 minutes. Remove from the oven and immediately brush with melted butter and sprinkle with sea salt. Serve with Spiced Honey Butter.
  • Combine the butter, honey, salt, garlic and cayenne in a mixing bowl. Beat with a wooden spoon or electric mixer until smooth. Transfer to ramekins, then chill to firm slightly, 10 to 15 minutes. Remove from the refrigerator 30 minutes before serving. Spiced Honey Butter keeps, tightly wrapped and refrigerated, up to 3 weeks.

CHEDDAR AND BLACK PEPPER BISCUITS



Cheddar and Black Pepper Biscuits image

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

3 cups unbleached all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1/2 cup butter
1 cup grated cheddar cheese (I prefer sharp)
3/4-2 1/2 teaspoon fresh coarse ground black pepper
3/4 cup buttermilk (plus more for glaze) or 3/4 cup plain yogurt (plus more for glaze)

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

GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY



Gravy-Stuffed Cheddar Biscuit Bombs Recipe by Tasty image

A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It's a morning mashup that will have you in a food coma before noon.

Provided by Betsy Carter

Categories     Appetizers

Time 9h5m

Yield 8 servings

Number Of Ingredients 17

1 lb breakfast sausage, casings removed
4 tablespoons unsalted butter
¼ cup all purpose flour
3 cups whole milk
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ teaspoon ground sage
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups all purpose flour, plus more for dusting
1 tablespoon baking powder
1 stick unsalted butter, cubed
1 cup shredded cheddar cheese, plus more for dusting
1 teaspoon kosher salt
2 tablespoons fresh chives
¾ cup heavy cream
1 large egg, beaten

Steps:

  • Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
  • Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
  • Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
  • Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
  • Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
  • With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
  • Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
  • Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
  • Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
  • Bake the biscuits for 15-20 minutes, until golden brown.
  • Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 37 grams, Fat 38 grams, Fiber 1 gram, Protein 22 grams, Sugar 6 grams

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