* Exported from MasterCook *
Biscuits, Black Pepper #3
Recipe By :BOBBY FLAY
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Biscuits/Scones/Muffins
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Side Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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4 cups all-purpose flour
1 tablespoon baking powder -- plus
1 teaspoon baking powder
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground black pepper -- plus more for sprinkling
1 teaspoon baking soda
1 stick unsalted butter -- plus
6 tablespoon unsalted butter -- cubed and chilled
2 cups cold buttermilk -- plus more for brushing
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.
Arrange the biscuits on the prepared baking sheet. Brush them with buttermilk and sprinkle with coarsely ground black pepper. Bake for about 15 minutes, until golden brown.
Makes 8 to 10
Description:
"Bobby Flay's tender, peppery biscuits are incredibly good"
Source:
"foodandwine.com"
S(Internet Address):
"http://www.foodandwine.com/recipes/black-pepper-biscuits";
Start to Finish Time:
"2:15"
T(active):
"1:00"
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Per Serving (excluding unknown items): 432 Calories; 21g Fat (44.3% calories from fat); 9g Protein; 51g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 940mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0219
Nutr. Assoc. : 0 0 0 0 20007 0 0 0 228