Sunday, October 04, 2009

Black Pepper Buttermilk Biscuits

I found this recipe a few months ago in a restaurant section of Bon Appetit. This week I was looking through my torn out recipes and wanted to make them.
These turned out great, and were very easy. I loved the pepper on them because it made them savory. I got more than 12, but then I forgot the shorten the time. I would probably cook them 1 minute less than I did - but these were so yummy.

4 cups all purpose flour (King Arthur's is amazing for breads)
4 tsps baking powder
1 tsp baking soda
1 tsp salt
1 1/2 sticks chilled, cubed unsalted butter
1 1/2 cup chilled lowfat buttermilk
1 egg white
black pepper

In food processor (or with 2 forks or pastry cutter), cut in butter into flour and powder, soda, and salt. You should get crumbles. Add in buttermilk. Mix. Dump out on lightly floured area. Knead for a little bit. Pat out till about 3/4 inch thick. Using biscuit cutter cut out biscuits. Rework dough to get more biscuits. I got 19. Put on lightly greased cookie sheet. Brush with egg white for shine. Sprinkle with black pepper. Bake at 450 for about 15 minutes.

And remember - these are very yummy!


Parker Family said...

Hi Kim-
These sound awesome! Lately I have tried my hand at making homemade biscuits and although they are tasty I can never get them to rise quite enough and be so layery and flaky like yours look (or like they look out of a can in America...) Anyway,just wondering if you have any tips.

Denise said...

Love, love, love homemade biscuits! I make them with my freshly ground whole wheat and they still turn out tasty.

Thanks for stopping by my blog! I can't wait to check yours out when I have bit more time, but I went ahead and subscribed. I'm on vacation right now. I am so addicted to food blog reading. Wish I had all day to read, read & read. Then create, create & create.

Anna said...

What a great photo! My husband won't eat biscuits, but I absolutely love them and I'm teaching my daughter to love them too. I'll have to try this recipe. I've never heard of adding black pepper.