Cheddar Black Pepper Biscuits
Written by joythebaker on January 22, 2010 – 3:11 am -
It’s Friday. I know you weren’t expecting this, but it’s time for a Pop Quiz.
Don’t worry. If you’ve done the reading this should be easy… (I hated when teachers would say that to me).
Pop Quiz
1) True or False: The joining of chocolate and coffee is like a cosmic combination of all that is good, just, and rock and roll in the universe.
2) Fill in the Blank: Breakfast is the most _________________ .
3) Multiple Choice: The best choice for this weekend’s breakfast treat is:
a) stale Cheerios.
b) Gerard Butler and hot fudge sauce.
c) breakfast sandwiches made on Cheddar Black Pepper Biscuits.
Now… here are the answers:
1) True….. duh! 2) Breakfast is the most important meal that ever was. 3) c… if and only if b is unavailable.
Perfect score? We’re best friends. Take note.
Breakfast. Be still my heart. I love you breakfast.
The combination of cheddar with buttery biscuits is divine. Add a little kick of black pepper and holy yum! These biscuits are made with both all-purpose and whole wheat flour. I like the nuttiness of whole wheat flour. Now you know. The combination results in a dense but buttery and delicious biscuit. They’re the perfect holder of turkey bacon and a fried egg. Make a sandwich. Dooooo it!
Cheddar Black Pepper Biscuits
makes 10 to 12 biscuits
2 cups all-purpose flour
1 cup white whole wheat flour (use all-purpose if you don’t have whole wheat)
2 Tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening, cold and cut into cubes
1/4 cup butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
3/4 cup grated sharp cheddar cheese
1/2 teaspoon freshly ground black pepper
a touch of heavy cream and black pepper for topping the biscuits before baking
In a mixing bowl, sift together flours, sugar, baking powder, cream of tartar and salt. Cut in shortening and butter until mixture resembles coarse meal. Add the cheddar and black pepper and toss to combine. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Brush tops with a bit of heavy cream and a sprinkle of fresh ground black pepper. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve immediately with softened butter or top with bacon and a fried egg as breakfast sandwiches.
Tags: biscuits, Breakfast, brunch, dad's buttermilk biscuits, eggs, recipe, sandwich
Posted in Bread, Breakfast, In the Kitchen, Recipes, Savory, Snacks | 125 Comments »
Just had these for breakfast, they were so good!
I will be making these for breakfast on Saturday morning. I absolutely cannot wait.
[...] Cheddar Black Pepper Biscuits Adapted from Joy the Baker [...]
HOLY YUM! I can’t wait to make these for me and my children. I will try and balance the fat with some fruit.
In fact, Joy, these are the best things I have ever tasted. Thanks so much. My wife *pleads* with me to make these biscuits for “breakfast” on Saturday “morning” (i.e. 2 pm). Absolutely wonderful!
I just wanted to let you know that I made these for my boyfriend this weekend, and he was in absolute heaven. They were so good. I even ate two! Thanks for such a delicious recipe.
these pictures are making my tummy all rumbly, and it’s 2am! we haven’t got any shortening in the house – can i substitute it with more butter?
LOVING your recipes from the very VERY tip of South Africa. Our lingo is SLIGHTLY different.
See, these would be called savory scones in my neck of the woods…
So I dont understand some of your terms. What ’shortening?’ cornflour?
Oooh those scones look great! Tomato, tomato…
I love cheddar scones those babies will definately be getting a blast of black pepper from now on! Cheers!
Joy, Joy, Joy….. No words. Well a few. These are delicious! The wheat flour, black pepper and cheddar are such a wonderful combination. I substituted butter for shortening and I skipped the cream of tartar because well I wouldn’t know where to find either in these parts. I just started making biscuits and have tried several recipes but these actually rise. SWEET! I also used turkey bacon (I like pork bacon but the smell of it frying makes me sick, like I have to leave the room or I’d vomit)and honestly after one of these I definitely had the ‘itis. I’m going to go lay down. Thanks for the recipe!
What is the best way to make these ahead of time?
[...] Cheddar Black Pepper Biscuits. Because biscuits are the answer to every problem. [...]
[...] served our Cajun chicken pasta with cheddar biscuits. I had planned to make cheddar black pepper biscuits from Joy the Baker, but I just didn’t have enough time. Instead I simply sprinkled shredded [...]