Salt and Pepper Biscuits with Bacon Butter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter, cubed and chilled
- 1 to 1 1/4 cups buttermilk, plus more for brushing
- 2 teaspoons flaky salt, such as Maldon
- Bacon Butter, recipe follows
- 8 slices bacon
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/8 teaspoon freshly ground pepper
- Pinch kosher salt
- Preheat the oven to 425 degrees F and place rack in the center of oven.
- Line a baking sheet with parchment paper and set aside.
- In large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda.
- Cut the butter into the flour until combined, and then stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.
- Turn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square.
- Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart.
- Brush the tops with buttermilk and sprinkle the flaky salt and the remaining 1/2 teaspoon pepper over the tops.
- Bake until the tops are golden and the biscuits are fluffy and cooked through, 20 minutes.
- Slather with Bacon Butter to serve.
- In a skillet set over medium heat, cook the bacon until lightly crisp, 3 to 5 minutes per side.
- Drain on a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat.
- Place the bacon in a food processor with the butter and the reserved bacon fat.
- Add the pepper and salt.
- Pulse until well combined.
- Refrigerate until the butter firms up.
- Yield: 1/2 cup
flour, baking powder, ground black pepper, kosher salt, sugar, baking soda, unsalted butter, buttermilk, flaky salt, bacon butter, bacon, unsalted butter, freshly ground pepper, kosher salt
Taken from www.foodnetwork.com/recipes/nancy-fuller/salt-and-pepper-biscuits-with-bacon-butter.html (may not work)