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Salt and Pepper Biscuits

Salt and Pepper Biscuits


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Try these delicous biscuits to complete your holiday meal

Even the pickiest eaters know that a holiday plate is incomplete without a buttery biscuit. Hood Sour Cream mixed into the dough makes these Salt and Pepper Biscuits a soft and delicious compliment to any meal! For more delicious seasonal recipes visit Hood.com.

Notes

(Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Ingredients

  • 3/4 Cups sour cream, such as Hood
  • 4 Tablespoons heavy cream, such as Hood, divided
  • 1 Tablespoon baking powder
  • 1 Teaspoon kosher salt
  • 1 Teaspoon sugar
  • 1/2 Teaspoon coarsely ground black pepper plus more
  • 2 Cups all-purpose flour plus more for surface
  • 6 Tablespoons chilled unsalted butter, cut into pieces
  • •sea salt

Servings8

Calories Per Serving261

Folate equivalent (total)93µg23%


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


Salt and Pepper Biscuits

Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

STEP 3

Pulse baking powder, kosher salt, sugar, 1/2 tsp. pepper, and 2 cups flour in a food processor until combined add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

STEP 4

Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix).

STEP 5

Roll out dough on a lightly floured surface until 3/4&rdquo thick. Using 2 1/4&rdquo-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.

STEP 6

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream sprinkle with sea salt and more pepper.

STEP 7

Bake until golden brown on the tops and bottoms, 15&ndash20 minutes. Serve warm. (Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.


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