* Exported from MasterCook *
Biscuits, Salt-and-Pepper
Recipe By :Alison Roman
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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3/4 cup sour cream
4 tablespoons heavy cream -- divided
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon coarsely groun black pepper -- plus more
2 cups all-purpose flour -- plus more for surface
6 tablespoons chilled unsalted butter -- (3/4 stick), cut
into pieces
Flaky sea salt -- such as Maldon
Preheat oven to 425F. Whisk sour cream and 3 Tbsp. heavy cream in a small bowl
Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups
flour in a food processor until combined; add butter and pulse until
the texture of coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl. Using a spoon, mix in sour cream
mixture, then gently knead a few times just until a shaggy dough
comes together (a light hand is key to tender biscuits, so be careful
not to overmix).
Roll out dough on a lightly floured surface until 3/4" thick. Using
cutter, cut out biscuits, rerolling scraps as needed.
Place biscuits on a parchment-lined baking sheet and brush with
remaining 1 Tbsp. heavy cream; sprinkle with sea salt and more
pepper. Bake until golden brown on the tops and bottoms, 15-20
minutes. Serve warm with salt-and-pepper butter, if desired.
Do Ahead: Dough can be made 6 hours ahead. Cover and chill. Biscuits
can be baked 2 hours ahead. Reheat before serving, if desired.
Description:
"Adding sour cream to the dough imparts richness and a bit of
tang, and doesn't thin it out too much."
S(Internet address):
"http://www.bonappetit.com/recipe/salt-and-pepper-biscuits";
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Per Serving (excluding unknown items): 265 Calories; 16g Fat (54.7%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
43mg Cholesterol; 199mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.