Cracked Black Pepper Cream Biscuits Recipes

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.)

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:

• Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Combine first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball.
• Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick. Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper.
• Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature.