Sunday, January 29, 2017

Black Pepper Biscuits

These biscuits are my go-to biscuit recipe. They are plenty special when they are plain, but add-ins are fun too. My filled biscuits that I made on the show were a variation of this recipe. This morning I made them with black pepper, and we spread them with sour cherry jam, spicy & sweet.



300g all-purpose flour 
1tbsp+1/2tsp baking powder
1/2tsp salt
1/2tsp cream of tartar
3/4tbsp black pepper 
113g unsalted butter, cold, cubed
1tbsp honey
2/3c whole milk

Preheat the oven to 450•. Line a baking sheet with a silpat or parchment paper. 

Combine the flour, baking powder, salt, cream of tartar, and pepper in a large mixing bowl. Cut in butter until black eyed pea sized pieces remain. 

Add honey and milk to the mixture. Stir with a fork until the mixture is mostly combined and too thick to stir. Knead the mixture inside the bowl until the dry bits are completely incorporated. Work quickly so that your butter doesn't get too warm and soft. 

Put the dough on your prepared sheet pan. Pat until a half-inch thick. Use a cake lifter, bench scraper, or cookie cutter to cut. Press straight down when cutting. Avoid rocking or twisting.  Space the cut biscuits evenly on the pan. 

Bake for ~12 minutes. The size of your biscuits will change the baking time. Look for a beautiful golden brown color to know when they are done. Enjoy immediately, they are best eaten when still warm.

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