Chocolate Dipped Pepper Biscuits Recipes

CHOCOLATE-DIPPED PEPPER BISCUITS

Steps:

• Preheat oven to 325 degrees. Mix the flour, salt, baking powder and pepper in a bowl. Set aside. Grease 2 cookie sheets with 1 tablespoon of the butter. Cream the remaining butter. Gradually add the sugar and continue beating until incorporated. Add the egg, vanilla and 1 tablespoon milk. Add the flour mixture all at once. Beat until smooth.
• Drop a heaping teaspoonful of dough onto the cookie sheets. Shape it into thin strips, 2 inches long. Bake until golden brown, about 10 to 15 minutes. Set aside to cool.
• Place a rack on top of a cookie sheet. Set aside.
• Melt the chocolate and milk together in a double boiler over low heat. Stir until blended.
• Dip the tip of each cookie into the melted chocolate. Lay each cookie on the rack. Refrigerate until the chocolate hardens, about 10 minutes.

CRACKED PEPPER BISCUITS

Steps:

• Preheat oven to 475°F. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked black pepper. Sauté until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Cover and chill until mixture is cold.
• Blend flour, baking powder and salt in processor. Add 3/4 cup butter. Using on/off turns, process until mixture resembles coarse meal. Add milk mixture. Using on/off turns, process until moist clumps begin to form. Transfer dough to floured work surface. Knead until dough holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using 2-inch-diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large baking sheet.
• Bake biscuits until golden brown, about 12 minutes. Serve biscuits warm. (Biscuits can be prepared ahead. Cool. Wrap in foil and store at room temperature 8 hours or freeze up to 2 weeks. Rewarm biscuits in 350°F oven just until heated through, about 8 minutes.)