Best 2 Cracked Pepper Biscuits Recipes

Cracked pepper biscuits are a delightful treat that combines the savory spice of black pepper with the flaky texture of a classic buttermilk biscuit. These biscuits are perfect for any occasion, whether you're enjoying them as a simple breakfast or serving them alongside a hearty soup or stew. With just a few simple ingredients, you can easily create these delicious biscuits in your own kitchen.

This recipe provides detailed instructions for making cracked pepper biscuits from scratch, including tips for achieving the perfect texture and flavor. It also includes variations for making cheese and garlic biscuits, as well as a gluten-free option. So whether you're a seasoned baker or a novice in the kitchen, you'll find everything you need to make these delicious biscuits a success.

In addition to the classic cracked pepper biscuits, this article also features recipes for:

* **Cheesy Cracked Pepper Biscuits:** These biscuits are loaded with cheddar cheese for an extra cheesy flavor.
* **Garlic Cracked Pepper Biscuits:** These biscuits are infused with garlic for a savory and aromatic flavor.
* **Gluten-Free Cracked Pepper Biscuits:** This recipe uses gluten-free flour to create a delicious and allergy-friendly version of the classic biscuit.

With so many delicious options to choose from, you're sure to find a cracked pepper biscuit recipe that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

CRACKED PEPPER BISCUITS

Cracked Pepper Biscuits image

Categories Bread Food Processor Vegetable Bake Thanksgiving Vegetarian Fall Thyme Bon Appétit

Yield Makes 12

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 teaspoon coarsely cracked black pepper
1/2 cup chilled whole milk
1 large egg
2cups unbleached all purpose flour
1tablespoon baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces

Steps:

Preheat oven to 475°F. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked black pepper. Sauté until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Cover and chill until mixture is cold.
Blend flour, baking powder and salt in processor. Add 3/4 cup butter. Using on/off turns, process until mixture resembles coarse meal. Add milk mixture. Using on/off turns, process until moist clumps begin to form. Transfer dough to floured work surface. Knead until dough holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using 2-inch-diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large baking sheet.
Bake biscuits until golden brown, about 12 minutes. Serve biscuits warm. (Biscuits can be prepared ahead. Cool. Wrap in foil and store at room temperature 8 hours or freeze up to 2 weeks. Rewarm biscuits in 350°F oven just until heated through, about 8 minutes.)

CRACKED BLACK PEPPER CREAM BISCUITS

Cracked Black Pepper Cream Biscuits image

Categories Bread Milk/Cream Breakfast Brunch Bake Vegetarian Quick & Easy Gourmet

Yield Makes about 16 biscuits

Number Of Ingredients 8

Ingredients

3 cups cake flour (not self-rising)
1 tablespoon baking powder
1 tablespoon sugar
2 tablespoons coarsely ground black pepper
1 teaspoon table salt
1 1/4 cups heavy cream
2 tablespoons unsalted butter
1/4 teaspoon coarse salt

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.

Tips:

For a chewier biscuit, use half all-purpose flour and half bread flour.
To make the biscuits extra flaky, freeze the butter before grating it.
Don't overwork the dough, or the biscuits will be tough.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
The biscuits are best served warm out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These cracked pepper biscuits are a delicious and easy-to-make addition to any meal. They're perfect for breakfast, lunch, or dinner, and they can also be served as a snack. With their flaky layers and cheesy flavor, these biscuits are sure to be a hit with everyone who tries them. So next time you're looking for a simple and satisfying recipe, give these cracked pepper biscuits a try.