Chive And Black Pepper 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!

CHIVE AND BLACK PEPPER BISCUITS

Steps:

• Preheat oven to 375 degrees. Whisk together flour, chives, baking powder, sugar, baking soda, 1 teaspoon salt and 2 teaspoons pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
• Stir in buttermilk. Dough should be slightly sticky; do not overmix.
• Turn out dough onto a lightly floured surface, and pat into a 1 1/2-inch-thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
• Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool.

CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
• Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
• Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

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.

CHIVE AND BLACK PEPPER BISCUITS

Steps:

• 1. 1. Preheat oven to 375. Whisk together flour, chives, baking powder, sugar, baking soda.
• 2. 1t salt and 2t pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
• 3. Turn out dough onto a lightly floured surface, and pat into a 1 and 1/2 inch thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
• 4. Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool.

CHEESE-AND-CHIVE BISCUITS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
• Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.