* Exported from MasterCook *
Biscuits, Black Pepper Biscuits with Bourbon-Molasses Butter (AKA
Bobby Flay's Flaky Biscuits)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Posted Side Dish
Snacks Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BOURBON-MOLASSES BUTTER:
2 tablespoons unsulfured molasses
1 tablespoon bourbon
1 pinch cinnamon -- small pinch
1 1/2 sticks unsalted butter -- softened
salt
BISCUITS:
4 cups all-purpose flour
1 tablespoon baking powder -- plus 1 tablespoon
1 teaspoon baking powder
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground black pepper -- plus more
for sprinking
1 teaspoon baking soda
1 stick unsalted butter -- plus
6 tablespoons unsalted butter -- cubed and chiled
2 cups cold buttermilk -- plus, more for brushing
Bobby Flay's tender, peppery biscuits are incredibly good on their
own, but do as Bobby Flay does and serve them with his richly
flavored molasses butter.
MAKE THE BOURBON-MOLASSES BUTTER In a small saucepan, whisk the
molasses with the bourbon and cinnamon. Bring just to a boil, then
cook over low heat for 2 minutes. Let cool completely.
In a food processor, combine the cooled molasses mixture with the
butter and puree until smooth. Scrape the butter into a bowl and
season with salt. Cover and refrigerate for 1 hour.
MAKE THE BISCUITS Preheat the oven to 450F and line a baking sheet
with parchment. In a large bowl, whisk the flour with the baking
powder, salt, 1 1/2 teaspoons of pepper and baking soda. Scatter the
cubed butter over the dry ingredients and, using your fingers, pinch
the butter into the flour to form small sheets of butter, with some
of the butter about the size of peas. Stir in the 2 cups of
buttermilk just until a dry, shaggy dough forms.
Turn the dough out onto a work surface and knead gently, folding the
dough over itself 2 or 3 times to form a layered dough. Pat the dough
out to a 1" thick rectangle. Using a large, sharp knife, cut out as
many 3" square biscuits as you can. Gently press the scraps together
and cut out more biscuits.
MAKE AHEAD
The bourbon-molasses butter can be refrigerated for up to 1 week.
Bring to room temperature before serving.
Makes 8-10 servings
Start to Finish Time:
"2:15"
T(active):
"1:00"
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Per Serving (excluding unknown items): 603 Calories; 39g Fat (57.6%
calories from fat); 9g Protein; 55g Carbohydrate; 2g Dietary Fiber;
103mg Cholesterol; 944mg Sodium. Exchanges: 3 Grain(Starch); 0
Non-Fat Milk; 7 1/2 Fat; 1/2 Other Carbohydrates.