* Exported from MasterCook *
Black Pepper Biscuits
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour
4 teaspoons sugar
4 teaspoons baking powder
2 teaspoons cracked black pepper*
1 teaspoon salt
1/2 cup unsalted butter -- plus, chilled, cut up, divided
2 tablespoons unsalted butter
1 cup cold whole milk
1. Heat oven to 425F. Line two baking sheets with parchment paper. In
large bowl, whisk together flour, sugar, baking powder, pepper and
salt. With pastry blender or 2 knives, cut in 1/2 cup of the butter
until mixture resembles coarse crumbs with some pea-sized pieces.
Stir in milk just until soft dough forms.
2. On lightly floured surface, pat or gently roll out dough to 3/4"
thickness. With floured biscuit cutter, cut into 2" rounds, pushing
straight down and pulling up without twisting cutter. Place on baking
sheets. Press scraps together to use all the dough.
3. Melt remaining 2 tablespoons butter; brush over tops of biscuits.
Bake 10 to 12 minutes or until light golden brown on tops and golden
brown on bottoms. Cool briefly on wire rack.
TIP *Cracked black pepper can be purchased in the spice aisle of the
grocery store. To crack your own, place whole peppercorns in heavy
resealable plastic bag; seal bag. Pound with flat side of meat mallet
until coarsely chopped.
18 biscuits
Source:
"http://www.cookingclub.com/";
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Per Serving (excluding unknown items): 136 Calories; 7g Fat (43.5%
calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber;
17mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2
Fat; 0 Other Carbohydrates.
NOTES : Baking powder biscuits are as Southern as you can get. Flaky
and tender, they're at their best served warm or shortly after
emerging from a hot oven. This version is spiced up with the addition
of lots of cracked pepper.