Breads
Black Pepper and Chive Biscuits
Makes 8 biscuits
Black Pepper and Chive Biscuits
Makes 8 biscuits
The wide range of speeds on this Cuisinart® hand mixer ensures that you have a
nice, low speed, so that the biscuit dough is not over-mixed.
Nutritional information per biscuit:Calories 268 (49% from fat)
carb. 29g
pro. 4g fat 14g
sat. fat 9g
chol. 41mg
sod. 211mg calc. 560mg
fiber 1g
carb. 29g
pro. 4g fat 14g
sat. fat 9g
chol. 41mg
sod. 211mg calc. 560mg
fiber 1g
Ingredients
- 2¼ cups unbleached, all-purpose flour,
- plus more for shaping
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black
- pepper
- 8 tablespoons (1 stick) good quality,
- European-style unsalted butter,
- cut into ½-inch cubes, and sitting
- at room temperature for 10 to 15
- minutes
- 1 cup buttermilk
- ¼ cup heavy cream
- 2 tablespoons finely chopped chives
Preparation
- 1. Put the flour, sugar, baking powder
- and soda, salt, and pepper into a large
- mixing bowl. Using the beaters, mix on
- Speed 1 to fully combine, a minimum of
- 30 seconds. Add the butter and mix on
- Speed 1 until the butter has been worked
- into the flour, moving the beaters quickly
- around the bowl so the ingredients are
- evenly mixed, being sure the butter is
- working its way through all of the dry
- ingredients.
- 2. Slowly add the buttermilk and cream,
- and mix on Speed 1 until the dough just
- comes together. Stir in the chives.
- 3. Turn the dough out onto a clean, floured
- surface and shape into a rectangle,
- 1-inch in thickness. Cut into 8 even
- pieces and transfer to a parchment-lined
- baking pan.
- 4. Chill for 20 minutes to allow the biscuits
- to rest.
- 5. While the biscuits are chilling, preheat an
- oven to 425°F with the rack in the middle
- position. Bake until golden brown on the
- top, about 15 to 20 minutes.
- 6. Serve immediately.
