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Black Pepper Cream Biscuits

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Submitted by happyzhangbo

.

YIELD

4 servings

PREP

12 min

COOK

15 min

READY

28 min

Ingredients

4 946
4 2E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
12 1.8E+2
TABLESPOONS ML BUTTER, UNSALTED
cold, cut into small pieces
1 ½ 355
CUPS ML BUTTERMILK
cold *
½ 118
2 3E+1
TABLESPOONS ML BLACK PEPPER
coarsely ground
4 6E+1
TABLESPOONS ML BUTTER, UNSALTED
melted

Directions

Preheat oven to 450℉ (230℃).

Combine flour, baking powder, baking soda and salt in the bowl of a food processor.

Pulse twice to distribute the ingredients evenly.

Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal.

Add the buttermilk and pulse 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 ¾ inch thick.

Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet.

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 melted butter.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 968 54% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 36g 179%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 749mg 31%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 17%
Sugars g
Protein 29g
Vitamin A 37% Vitamin C 1%
Calcium 15% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Sugar-Free
 

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