Best Bourbon Biscuits Recipes

BOURBON BISCUITS

Steps:

• Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry - it should come together as a dough.
• Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
• Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they'll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they'll break up). Put the dough back in the freezer if it gets too soft.
• Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they're hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
• Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
• When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.

PORK BELLY PASTRAMI ON BISCUITS WITH STRAWBERRY-BOURBON PRESERVES

Steps:

• For the pork and brine: In a large stockpot, combine 1 gallon of water with the kosher salt, bourbon, granulated sugar, brown sugar, honey, curing salt, bitters, pickling spice and garlic. Bring to a boil and then refrigerate overnight.
• The next day, add the pork belly to the brine and refrigerate for 48 to 72 hours.
• Remove the pork from the brine (discard the brine) and rinse the pork with cold water. Pat the pork dry, then put it on a baking sheet and refrigerate it overnight, uncovered, to dry out.
• The next day, prepare a smoker with applewood chips.
• For the spice mixture: Combine the coriander, black peppercorns, paprika and red pepper in a small bowl. Rub the pork with the spice mixture.
• Smoke the pork at 180 degrees F until an instant-read thermometer inserted in the pork reads 155 degrees F, about 3 hours.
• For the strawberry-bourbon preserves: Combine the strawberries, brown sugar and 1 cup of the bourbon in a saucepan. Bring to a simmer, stirring often, and cook until the jam is reduced and thick, 45 minutes to 1 hour. Finish with the remaining 1 tablespoon bourbon. Let cool.
• For the biscuits: Preheat the oven to 400 degrees F.
• Mix the flour, baking powder, salt and baking soda in a food processor. Add the cold butter cubes and pulse until the butter is in little specks. Transfer the mixture to a large bowl, pour in the buttermilk and mix by hand. Scrape the biscuit dough out onto a lightly floured surface and pat it down with your hand until it is 1/2 inch thick. Cut the dough into about twenty-four 2-inch circles with a biscuit cutter or the rim of a glass and place the circles on a parchment-lined baking sheet. Bake until puffed and golden brown, 12 to 15 minutes.
• To assemble the sandwiches: Thinly slice the smoked pork belly pastrami and saute it briefly in a skillet over medium heat. Slice the biscuits and spread both sides with the preserves. Fill the biscuits with the sliced pork belly.

BOURBON BISCUITS

Steps:

• Sift together flour, baking powder and cocoa.
• Cream butter and sugar until light and fluffy and beat in syrup.
• Stir in half of the flour mixture.
• Turn dough on to working surface and knead in remaining flour mixture.
• Roll out to 1/4 inch thickness.
• Sprinkle top with granulated sugar and press in with rolling pin.
• Cut dough into neat fingers (approx. 1 x 2 1/2 inches).
• Lift on to greased baking sheet.
• Prick each biscuit 2 or 3 times with a fork.
• Bake at 325oF/160oC/gas mark 3 for 15-20 minutes.
• Cool.
• Beat all remaining ingredients for filling together.
• Sandwich biscuits together in pairs.