Best Black Pepper Biscuits Recipes

BLACK PEPPER BISCUITS AND SAUSAGE GRAVY

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
• Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
• Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
• For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
• Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.

CHEDDAR AND BLACK PEPPER BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Cut the butter into small dice and freeze until ready to use. Combine the flour, Cheddar, baking powder, pepper and salt in a bowl. Add the frozen butter and blend in using a pastry cutter until the butter is in pieces no larger than green peas. Add all of the buttermilk at once and stir with a wooden spoon until just combined. (The mixture will look a little dry and uneven.) Turn the dough onto a well-floured work surface and knead for 3 to 4 minutes to make a smooth dough; add flour as needed if the dough is too sticky.
• With well-floured hands and working on a well-floured surface, press the dough into a flat sheet, about 1 inch thick. Fold lengthwise into thirds (as you would fold a letter). Repeat this process 2 more times.
• After folding the dough the third time, roll the dough into a 3/4-inch-thick sheet using a rolling pin. Cut rounds out of the dough using a 3-inch cutter and place them on the prepared baking sheet. Gather the scraps and reroll until all the dough is used. (Cut biscuits can be refrigerated overnight.)
• Bake until golden and risen, about 15 minutes. Remove from the oven and immediately brush with melted butter and sprinkle with sea salt. Serve with Spiced Honey Butter.
• Combine the butter, honey, salt, garlic and cayenne in a mixing bowl. Beat with a wooden spoon or electric mixer until smooth. Transfer to ramekins, then chill to firm slightly, 10 to 15 minutes. Remove from the refrigerator 30 minutes before serving. Spiced Honey Butter keeps, tightly wrapped and refrigerated, up to 3 weeks.

CRACKED BLACK PEPPER PULL-APART BISCUITS

Steps:

• Preheat oven to 425°F. Grease cake pans or baking dish with 1 Tbsp. melted butter.
• Combine all-purpose flour, cake flour, baking powder, pepper, kosher salt, and baking soda in a large bowl. Add shortening and 1/2 pound softened butter. Using your hands or a fork, mix just until mixture is coarse and mealy. Stir in buttermilk just until a shaggy dough forms.
• Divide dough into 16 heaping 1/3-cup portions. Place 7 around the perimeter and 1 in the center of each cake pan (or nestle all 16 into baking dish). Brush biscuits with remaining 3 Tbsp. melted butter, sprinkle with sea salt, and bake until puffed and golden brown, 35-40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, then reinvert. Serve warm or at room temperature.

BLACK PEPPER AND SAGE BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the flour, powdered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.
• Using a pastry cutter, cut the cold butter and shortening into the dry mixture until blended thoroughly.
• Stir in the buttermilk so the dough comes together.
• On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
• Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
• Bake until golden brown, 10 to 12 minutes.

BLACK PEPPER BISCUITS WITH ORANGE-BLUEBERRY MARMALADE

Steps:

• For the jam: Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in pectin. Remove from heat and skim off any foam with metal spoon. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to marmalade. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
• For the biscuits: Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER, AND SEA SALT

Steps:

• Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
• Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
• Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.

BLACK PEPPER BISCUITS

Steps:

• Preheat the over to 450 degrees F.
• Combine flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and combine until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4 inch thick. Use a 3 inch round cutter to cut out the biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with the melted butter.

BLACK PEPPER AND BACON DROP BISCUITS

Steps:

• Cut bacon in half lengthwise and then crosswise into 1/4-inch pieces; fry in a skillet over medium heat until crisp, 5-7 minutes. Transfer pieces to a paper towel and cool.
• Adjust oven rack to middle position and heat oven to 475ºF. Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, baking soda, sugar, salt and pepper in a large bowl. Stir in bacon pieces.
• In a medium bowl, combine cold buttermilk and 8 tablespoons melted butter, stirring until butter forms small clumps.
• ***This may look like a mistake, but it's one of the secrets of this recipe. The clumps of butter are similar to small bits of cold butter in biscuits prepared by the traditional method. As the butter melts during baking, the steam helps the biscuits rise and gives them a light and fluffy interior.
• Add buttermilk mixture to dry ingredients and stir until just incorporated and batter pulls away from sides of bowl.
• Using a 1/4-cup dry measure, scoop level amounts of batter and drop onto baking sheet (biscuits should measure about 2 1/4-inches in diameter and 1 1/4-inch high). Space biscuits 1 1/2-inces apart.
• Bake until the tops are golden brown and crisp, 12-14 minutes.
• Remove from oven and brush tops with melted butter. Let cool 5 minutes before serving.
• Bring on the gravy!
• ### Other variations - omit the bacon and pepper and add:.
• Cheddar Scallion - 1/2 cup grated cheddar cheese and 1/4 cup thinly sliced scallions.
• Parmesan Rosemary- 3/4 cup grated Parmesan cheese and 1/2 teaspoons finely minced rosemary.

CHEDDAR AND BLACK PEPPER BISCUITS

Steps:

• In a big bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
• Cut in butter and cheese, using pastry blender.
• Stir in pepper; refrigerate dough for 30 minutes; meanwhile preheat oven to 400°.
• Gently stir buttermilk into chilled dough; gather the mixture into a ball with your hands, and on a well-floured surface, roll or pat the dough into a 12 x 8 inch rectangle, approximately 3/4 inch thick.
• Grease a baking sheet; using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
• Use a dough scraper, baker's bench knife, or a knife to cut dough into 1 1/2 inch squares.
• Separate the squares slightly on the baking sheet.
• Brush each square with a little buttermilk.
• Bake for 15-20 minutes, or until they are very lightly browned.

SWEET POTATO AND BLACK PEPPER BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk flour, baking powder, sugar, pepper, baking soda, and salt together in a large mixing bowl. Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir sweet potatoes and cream into the flour mixture until the dough is soft.
• Turn the dough out onto a lightly floured work surface; knead the dough, turning over about 5 times. Roll to about 1/2-inch thick. Cut 2-inch circles out of dough and arrange on a baking sheet.
• Bake in preheated oven until lightly browned, 12 to 15 minutes.

BLACK PEPPER BISCUITS

Steps:

• Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Combine first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball.
• Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick. Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper.
• Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature.

ASIAGO-BLACK PEPPER DROP BISCUITS

Steps:

• Preheat oven to 450°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pepper in a medium bowl; stir well with a whisk.
• Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. (If too dry add another tablespoon buttermilk.) Drop dough into 8 equal mounds on a baking sheet coated with cooking spray.
• Bake at 450° for 13 minutes or until edges are lightly browned.

GOAT CHEESE AND BLACK PEPPER BISCUITS WITH SMOKED SALMON AND DILL

Steps:

• Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
• Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)
• Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

BLACK PEPPER BISCUITS

Steps:

• 1. Pre-heat oven to 450 degrees F.
• 2. Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4-5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.
• 3. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 X 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on a prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12-15 mintues or until lightly golden brown. Remove from the oven and brush the tops with melted butter. Optional: grind more pepper onto the tops after applying the butter.

CRACKED BLACK PEPPER CREAM BISCUITS

Steps:

• Preheat oven to 425° F. and lightly grease a large baking sheet.
• Into a bowl sift together flour and baking powder. With a fork stir in sugar, 1 1/2 tablespoons pepper, and table salt. Add cream and stir to form a soft dough. On a lightly floured surface with floured hands knead dough gently 8 times.
• Melt butter and cool.
• Pat out dough into a 9-inch square (about 1/2 inch thick). With a rectangular cutter (about 2 3/4 by 1 3/4 inches) dipped in flour or with a sharp knife cut out as many rectangles as possible. Dip tops of biscuits in butter and arrange, buttered sides up, 1/2 inch apart on baking sheet. Gather scraps into a ball. Pat out dough and make more biscuits in same manner. Sprinkle biscuits with coarse salt and remaining 1/2 tablespoon pepper.
• Bake biscuits in middle of oven until golden and cooked through, about 15 minutes. Biscuits may be made 6 hours ahead and cooled completely before being kept, wrapped well, at room temperature. Just before serving, reheat biscuits in a 350° F. oven until just warm, about 5 minutes.

BLACK-PEPPER BISCUITS WITH SORGHUM

Steps:

• Preheat oven to 450 degrees. Combine flour, baking powder, baking soda, salt, and pepper in a food processor, and pulse to combine. Add butter, and pulse until mixture resembles cornmeal, 4 or 5 times. Add buttermilk, and pulse until the mixture just barely comes together.
• Transfer to a lightly floured surface, and gently pat into a rectangle about 1 1/4 inches thick (do not overwork dough). Cut out 8 rounds using a 2 1/2-inch round cutter, and place on a parchment-lined baking sheet. Gently press scraps together, cut out 2 more rounds, and place on baking sheet. Brush tops with heavy cream, and generously sprinkle tops with pepper.
• Bake until tops are golden brown, 14 to 16 minutes. Serve warm with sorghum and butter.

PARMESAN-BLACK PEPPER DROP BISCUITS

Steps:

• With the rack in the middle position, heat the oven to 450. Line a large baking sheet with parchment paper or a nonstick liner and set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, sugar, grated Parmesan, 1 t salt, and 1 1/2 t pepper to combine well.
• In another bowl, whisk the buttermilk and melted butter (the butter will clump, which is fine). Add the wet mixture to the dry mixture and, using a flexible spatula, fold and stir until wet and dry ingredients are just incorporated. Do not overmix.
• Using a large cookie scoop, scoop portions of dough onto the prepared baking sheet, about 1 1/2 inches apart.
• Bake until the tops are golden brown and crisp, about 10 minutes, rotating the baking sheet halfway through the baking time. Transfer biscuits to a wire rack, cool for about 5 minutes, and serve.

CHIVE AND BLACK PEPPER BISCUITS

Steps:

• Preheat oven to 375 degrees. Whisk together flour, chives, baking powder, sugar, baking soda, 1 teaspoon salt and 2 teaspoons pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
• Stir in buttermilk. Dough should be slightly sticky; do not overmix.
• Turn out dough onto a lightly floured surface, and pat into a 1 1/2-inch-thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
• Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack, and let cool.

ASIAGO & CRACKED BLACK PEPPER BISCUITS

Steps:

• Print Asiago & Cracked Black Pepper Biscuits Yield: 12 biscuits Serving Size: 1 biscuit 1.Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner. 2.In a large bowl, whisk together almond flour, coconut flour, 3 ounces of the Asiago, whey protein powder, black pepper, garlic powder and salt. Stir in eggs, oil and water until dough comes together. 3.Lightly flour a large piece of parchment with coconut flour. Turn dough out onto parchment and press out into a rectangle about 1 inch thick. Use greased whoopee pan to create 12 biscuits. 4.Sprinkle biscuits with remaining asiago and bake 18 to 20 minutes, or until slightly puffed, golden brown and just firm to the touch. Remove and let cool 10 minutes before serving.

BLACK PEPPER BISCUITS - COOKING CLUB

Steps:

• Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a 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.
• 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 biscuits on baking sheets.
• Press scraps together to use all the dough.
• Melt remaining 2 tablespoons butter. Brush over tops of biscuits.
• Bake biscuits 10-12 minutes or until light golden brown on tops and golden brown on bottoms.
• Cool briefly on wire rack.