Cheddar And Black Pepper Biscuits
Bite into these flaky, buttery Cheddar and Black Pepper Biscuits for a savory explosion of flavor! Perfect for breakfast or as a side dish, these biscuits will have you reaching for seconds in no time.
Instructions
- 1
Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
- 2
In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
- 3
Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
- 4
Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10–15 minutes.
- 5
In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
- 6
Bake the biscuits for 14–17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
- 7
Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
- 8
Enjoy!
Recipe from tasty.co
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Ingredients (13)
- •6 slices bacon, think-cut, cooked and roughly chopped
- •4 cups all purpose flour, plus more for dusting
- •1 ½ cups shredded extra-sharp cheddar cheese
- •¼ cup McCormick® Freeze-Dried Chives
- •4 teaspoons baking powder
- •2 teaspoons McCormick® Pure Ground Black Pepper
- •1 ¾ teaspoons kosher salt
- •1 teaspoon baking soda
- •1 teaspoon garlic powder
- •1 ½ sticks unsalted butter, frozen and grated on the large holes of a box grater
- •1 ¾ cups buttermilk, cold
- •1 large egg yolk
- •2 teaspoons water