- 8
- 135 mins
Ingredients
- Bourbon-Molasses Butter:
- 2 tablespoons unsulfured molasses
- 1 tablespoon bourbon
- Small pinch of cinnamon
- 1 1/2 sticks unsalted butter, softened
- Salt
- Biscuits:
- 4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 1 1/2 teaspoons coarsely ground black pepper, plus more for sprinkling
- 1 teaspoon baking soda
- 1 stick plus 6 tablespoon unsalted butter, cubed and chilled
- 2 cups cold buttermilk, plus more for brushing
- Variation:
- Cheddar-Pecan Spread:
- 4 ounces cream cheese
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese (about 7 ounces)
- 1/2 cup finely chopped pecans
- 2 medium scallions, white parts only, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp hot pepper sauce
- Variation:
- Cacio e Pepe Biscuits from Food 52:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup (2 sticks) unsalted butter, very cold
- 1 cup grated Pecorino Romano cheese, plus extra for topping
- 2 tablespoons freshly ground black pepper, plus extra for topping
- 1 cup milk
Preparation
Step 1
MAKE THE BOURBON-MOLASSES BUTTER
In a small saucepan, whisk the molasses with the bourbon and cinnamon. Bring just to a boil, then cook over low heat for 2 minutes. Let cool completely.
In a food processor, combine the cooled molasses mixture with the butter and puree until smooth. Scrape the butter into a bowl and season with salt. Cover and refrigerate for 1 hour.
MAKE THE BISCUITS
Preheat the oven to 450° and line a baking sheet with parchment. In a large bowl, whisk the flour with the baking powder, salt, 1 1/2 teaspoons of pepper and baking soda. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour to form small sheets of butter, with some of the butter about the size of peas. Stir in the 2 cups of buttermilk just until a dry, shaggy dough forms.
Turn the dough out onto a work surface and knead gently, folding the dough over itself 2 or 3 times to form a layered dough. Pat the dough out to a 1-inch-thick rectangle. Using a large, sharp knife, cut out as many 3-inch-square biscuits as you can. Gently press the scraps together and cut out more biscuits.
Arrange the biscuits on the prepared baking sheet. Brush them with buttermilk and sprinkle with coarsely ground black pepper. Bake for about 15 minutes, until golden brown. Serve warm with the bourbon-molasses butter.
Cheddar Pecan spread:
In a food processor, blend the cream cheese and sour cream. Add the cheddar and pulse until combined. Add the pecans and scallions and pulse until incorporated. Add the salt, pepper and pepper sauce.
Food 52 Variation:
1. Preheat your oven to 425° F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, salt, and baking powder.
3. Cut in the cold butter using a fork or pastry cutter. The mixture should have pea-sized lumps.
4. Stir in the grated cheese and black pepper with a fork and pour in the milk. Stir until the dough is a shaggy, wet mess. Once it mostly comes together, use your hands to fold in the dry bits that haven't been incorporated. You want to be very gentle and use your hands as little as possible. Focus on folding the dough over onto itself until it mostly comes together.
5. Turn the dough out onto a lightly floured surface and pat it into a 1 1/2-inch-thick disc. Using a sharp biscuit cutter (or a round cookie cutter), cut out circles. I used a 3-inch inch cutter. Place the dough circles onto your prepared baking sheets.
6. Sprinkle a generous amount of black pepper and grated cheese over the top of each biscuit.
7. Bake for 10 to 12 minutes, or until just golden brown on the edges. Remove from the oven and let cool slightly.