Dijon Mustard Black Pepper Biscuits Low Fatlow Cal Recipes

CHEDDAR AND BLACK PEPPER BISCUITS

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.

BLACK PEPPER BISCUITS

Steps:

• Preheat the over to 450 degrees F.
• Combine flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, combine until 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 combine 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 cut out the biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with the melted butter.

BLACK PEPPER BISCUITS - COOKING CLUB

Steps:

• 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.