Best 6 Black Pepper Bacon Cheddar Biscuits Recipes

BLACK PEPPER CHEDDAR BACON BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, parsley, baking powder, pepper, salt, baking soda and garlic powder. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 14-16 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 14-17 minutes, or until golden brown. Serve warm.

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.

CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
• In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
• Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
• Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes.
• In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
• Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
• Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
• Enjoy!

BLACK PEPPER BACON & CHEDDAR BISCUITS

Steps:

• Heat oven to 450°F.
• Mix ingredients in large bowl just until mixture forms soft dough.
• Place on lightly floured surface; roll out dough to 1/2-inch thickness.
• Cut into 12 rounds with 2-1/2 inch cookie cutter, rerolling dough scraps as necessary.
• Place, 2 inches apart, on baking sheet sprayed with cooking spray.
• Bake 10 min. or until golden brown.

ROSEMARY-BLACK PEPPER CHEDDAR BISCUITS WITH BACON GRAVY AND TOMA

Steps:

• Preheat oven to 450*.
• Stir together flour, baking powder, baking soda, salt and pepper. Cut in chilled shortening (or rub in with fingers) until pea-sized lumps form. Stir in herbs and cheese.
• Whisk together buttermilk and egg and add to flour. Gently stir with a fork until just combined. Don't over mix or you'll end up with hard biscuits.
• Turn dough out onto a floured work surface. Pat down gently to a 1/2 inch thick circle or square. Using a floured biscuit cutter, press down and cut out biscuits. ( Do not twist cutter to remove the biscuits. My mom always said that would make the biscuits not rise and she made the most amazing biscuits -- so that is still how I do it. Just straight down, and straight up with the cutter.) You can reknead the scraps to form more biscuits, but the will not be as tender as the first ones. I usually just kind of pat the scraps into little biscuit shapes. I get 8-10 out of this recipe total.
• Place on an ungreased sheet pan and bake for 10-15 minutes until light golden brown.
• Meanwhile, fry bacon over medium heat until just crispy. Remove from skillet and place on a paper towel. Reserve the drippings in the pan.
• Add flour to the bacon grease and whisk til smooth. Cook for a minute or so to get rid of the raw flour taste. Do not burn the flour though --
• Add milk all at once, whisking like crazy the whole time. Heat til bubbling and simmer 5-10 minutes until the gravy begins to thicken. Add salt and pepper to taste.
• Cut open your biscuit and top each with a thick slice of tomato. Season liberally with salt and pepper--tomatoes ALWAYS need salt and pepper if you ask me -- Ladle over a heaping (or not so heaping) helping of your gravy. Crumble the bacon over the top, sprinkle with chives and/or parsley and additional salt and pepper as desired. Enjoy!

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.