{"id":1329,"date":"2010-01-27T12:29:34","date_gmt":"2010-01-27T16:29:34","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1329"},"modified":"2010-01-27T12:29:34","modified_gmt":"2010-01-27T16:29:34","slug":"black-pepper-cheddar-biscuits","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/black-pepper-cheddar-biscuits\/","title":{"rendered":"Black Pepper Cheddar Biscuits"},"content":{"rendered":"

\"Black<\/a>Monique and I have been on a “made from scratch” biscuit kick lately with the drop biscuits<\/a> we did a few weeks ago, and now with these black pepper cheddar biscuits. (Click on image for a larger view.)<\/p>\n

There is just something about biscuits that makes them so comfort food for breakfast. Now the drop biscuits are very easy too with no rolling out and cutting of the dough, however, these black pepper cheddar biscuits are kneaded and rolled out. A little more prep involved but takes only a few more minutes to fold in multiple layers for the flaky dough.<\/p>\n

These quick to fix biscuits are rolled out and cut into squares in order to use up all the dough, leaving none for waste. In addition, by turning the dough five or six times during the kneading process, it creates a flaky biscuit with each turn, achieving a doubling of layers in the biscuit dough. Wonderfully served with fresh softened butter or honey.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nAll purpose flour<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nTsp<\/td>\nBaking powder<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nFresh cracked black pepper, divided<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nChilled butter, cut into small pieces<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nSharp cheddar cheese, shredded<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nSkim milk<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nCooking spray<\/td>\n<\/tr>\n
1<\/td>\nLg<\/td>\nEgg white, lightly beaten<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nPre heat oven to 425\u00b0 F.<\/td>\n<\/tr>\n
2.<\/td>\nCombine flour, baking powder, \u00bc tsp black pepper, and salt in a bowl. Then cut in the chilled butter with a pastry knife or in a bowl of a food processor until the mixture looks coarse and the butter blended well into the dry ingredients.<\/td>\n<\/tr>\n
3.<\/td>\nIn a bowl, combine the dry ingredient\/butter mixture with the cheese and mix well. Then add the milk and stir well to combine and dry ingredients are moist.<\/td>\n<\/tr>\n
4.<\/td>\nTurn dough onto a floured surface and knead turning five or six times.<\/td>\n<\/tr>\n
5.<\/td>\nRoll dough into a square shape about \u00bd-inch thick, and then cut into 18 equally sized portions using a chef knife.<\/td>\n<\/tr>\n
6.<\/td>\nPlace raw biscuits onto a lightly greased baking sheet pan, spaced about 1 inch apart.<\/td>\n<\/tr>\n
7.<\/td>\nBrush each biscuit with the beaten egg white, and then sprinkle them evenly with the remaining freshly cracked black pepper.<\/td>\n<\/tr>\n
8.<\/td>\nBake in the pre heated 425\u00b0 F oven for 15 minutes or until golden brown on top.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

There is just something about biscuits that makes them so comfort food for breakfast. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[164,131,11,158],"tags":[975,976,2081,304,977,2085],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t