Salt And Pepper Biscuits
Even the pickiest eaters know that a vacation plate is incomplete without a buttery biscuit. Hood Bitter Cream blended into the dough makes these Salt and Pepper Biscuits a soft and delectable praise to any meal! For added delectable seasonal recipes search recommendation from Hood.com.
- 3/4 cup bitter cream, much like hood
- 4 tablespoon heavy cream, much like hood, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon coarsely floor sunless pepper plus extra
- 2 cup all-cause flour plus extra for floor
- 6 tablespoon chilled unsalted butter, lower into pieces
- •sea salt
- Preheat oven to 425 degrees.
- Poke Hood® Bitter Cream and 3 tablespoons. Hood® Heavy Cream in a shrimp bowl.
- Pulse baking powder, kosher salt, sugar, ½ teaspoon. pepper, and a pair of cups flour in a meals processor till blended; add butter and pulse till the texture of coarse meal with just a few pea-size pieces of butter final.
- Switch combination to a neat bowl. Utilizing a spoon, mix in bitter cream combination, then gently knead just a few instances true till a unfastened dough comes together (for gentle biscuits, construct now not overmix).
- Roll out dough on a lightly floured floor till 3/4 rush thick. Utilizing 2 1/4 rush-diameter biscuit or cookie cutter, lower out biscuits, rerolling scraps as wished.
- Reveal biscuits on a parchment-lined baking sheet and brush with final 1 tablesppon Hood® Heavy Cream; sprinkle with sea salt and additional pepper. Bake till golden brown on the tops and bottoms, 15–20 minutes. Aid warm.
Leave a Reply