Fleur de Lis

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Sunday, March 22, 2015

Black Pepper Biscuits


I am always willing to attempt another go at biscuits. Cornbread? No problem. I can bake that in my sleep. Yeast rolls? Done. I even made two very successful loaves of French baguettes. Biscuits? They still intimidate me. But today.....today I was very happy with the result of these little bites of savory biscuits.

I served them with Bourbon Sorghum Butter  which was perfect with the country ham.


4 cups all purpose flour
1 T. plus 1 t. baking powder
1 t. baking soda
kosher salt and coarsely ground black pepper
1 stick plus 6 T. unsalted butter, cubed and chilled
2 cups cold buttermilk, plus more for brushing

Preheat the oven to 450 degrees and line a baking sheet with parchment. In a large bowl, whisk the flour with the baking powder, baking soda, 2 t. of salt and 1 1/2 t. of pepper.

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 inch thick rectangle. Using a large, sharp knife, cut out as many 3 inch 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. Serve warm with the bourbon sorghum butter.



From Bobby Flay in Food and Wine 2015 Annual Recipes

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