Black Pepper Biscuits With Sorghum Recipes

BLACK-PEPPER BISCUITS WITH SORGHUM

Steps:

• Preheat oven to 450 degrees. Combine flour, baking powder, baking soda, salt, and pepper in a food processor, and pulse to combine. Add butter, and pulse until mixture resembles cornmeal, 4 or 5 times. Add buttermilk, and pulse until the mixture just barely comes together.
• Transfer to a lightly floured surface, and gently pat into a rectangle about 1 1/4 inches thick (do not overwork dough). Cut out 8 rounds using a 2 1/2-inch round cutter, and place on a parchment-lined baking sheet. Gently press scraps together, cut out 2 more rounds, and place on baking sheet. Brush tops with heavy cream, and generously sprinkle tops with pepper.
• Bake until tops are golden brown, 14 to 16 minutes. Serve warm with sorghum and butter.

BLACK PEPPER AND SAGE BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the flour, powdered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.
• Using a pastry cutter, cut the cold butter and shortening into the dry mixture until blended thoroughly.
• Stir in the buttermilk so the dough comes together.
• On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
• Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
• Bake until golden brown, 10 to 12 minutes.

CHEDDAR AND BLACK PEPPER BISCUITS

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.

CRACKED BLACK PEPPER PULL-APART BISCUITS

Steps:

• Preheat oven to 425°F. Grease cake pans or baking dish with 1 Tbsp. melted butter.
• Combine all-purpose flour, cake flour, baking powder, pepper, kosher salt, and baking soda in a large bowl. Add shortening and 1/2 pound softened butter. Using your hands or a fork, mix just until mixture is coarse and mealy. Stir in buttermilk just until a shaggy dough forms.
• Divide dough into 16 heaping 1/3-cup portions. Place 7 around the perimeter and 1 in the center of each cake pan (or nestle all 16 into baking dish). Brush biscuits with remaining 3 Tbsp. melted butter, sprinkle with sea salt, and bake until puffed and golden brown, 35-40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, then reinvert. Serve warm or at room temperature.

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.