Traditional recipes

Salt-and-Pepper Biscuits

Salt-and-Pepper Biscuits

Adding sour cream to the dough imparts richness and a bit of tang, and doesn’t thin it out too much.

Ingredients

  • 4 tablespoons heavy cream, divided
  • 1 tablespoon baking powder
  • ½ teaspoon coarsely ground black pepper plus more
  • 2 cups all-purpose flour plus more for surface
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
  • Flaky sea salt (such as Maldon)

Recipe Preparation

Special equipment:

  • A 2¼”-diameter biscuit or cookie cutter

Instructions

  • Preheat oven to 425°. Whisk sour cream and 3 Tbsp. heavy cream in a small bowl.

  • Pulse baking powder, kosher salt, sugar, ½ tsp. pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

  • Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).

  • Roll out dough on a lightly floured surface until ¾” thick. Using cutter, cut out biscuits, rerolling scraps as needed.

  • Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm with salt-and-pepper butter, if desired.

  • DO AHEAD: Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.

Nutritional Content

Calories (kcal) 180 Fat (g) 7 Saturated Fat (g) 4.5 Cholesterol (mg) 25 Carbohydrates (g) 24 Dietary Fiber (g) 0 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 460Reviews Section

Salt and pepper sandwich biscuits

A biscuit need not be confined to the bread basket, content as a humble side. With a bit of creativity, it steps forth and shines at the Easter table.

Add chopped fresh strawberries, and you have a dessert-like biscuit that does away with the need for jam.

Add chopped fresh herbs and spin the dough into pinwheels for an eye-catcher that stands up to assertive main dishes.

Or play upon biscuit-eaters’ cravings and turn out a bigger biscuit for a sandwich, one topped with onion seeds, cracked pepper and flaked salt.

All three of our biscuits are made with buttermilk, whose flavor no good biscuit should be without.

The beauty of the biscuit is that it is one of the quickest breads you can make. Most can be on the table in 30 minutes.

Biscuits made with yeast take a bit longer, of course, but they’re still faster than yeast rolls because they rise just once.

Only one of these biscuits needs a biscuit cutter -- the strawberry version. The pinwheel involves rolling and slicing, while the salt and pepper biscuits are cut with a knife once the dough is rolled flat.

The secrets of biscuit success are fresh ingredients, accurate measurements, proper handling of the dough and the right oven temperature.

If you bake a lot, your baking powder and baking soda probably are fresh, but it’s always a good idea to check the expiration dates.

You’ll know your yeast is active once you dissolve it in warm water because it will begin to bubble after a few minutes.

Your butter should be fresh too butter with a refrigerator taste can ruin a perfectly good batch.

It’s easy enough to measure ingredients, but sometimes when rushing along, accurate measuring goes by the wayside.

Before measuring flour, stir it in the canister or bag, then lightly spoon it into a measuring cup and level it off with a knife. Be sure to use a measuring spoon and level small amounts of dry ingredients as well. One of the pleasures of biscuits is making them by hand -- a mixer can overmix the dough and make them tough.

Use two knives or a pastry blender to mix the butter into the flour until the mixture has the texture of cornmeal. This distributes tiny lumps of fat evenly throughout the dough when they melt in the oven, they’ll create the flaky texture.

Some cooks prefer to use their fingertips for blending. A fork works well for blending in the liquid.

Keep a light touch when kneading, and watch the flour. Too much flouring of the work surface -- and too much handling -- and the biscuits will become tough.

Biscuits are baked in a hot oven for a quick rise and quick browning. And most important of all: They’re best warm from the baking sheet.

If you don’t mind starting the day with a little baking, the strawberry biscuits are wonderful for brunch. (We find they’re good for snacking, though, and outstanding with afternoon coffee or tea.) The chopped strawberries brighten the classic light brown biscuit color.

For a different spin at dinner, serve the pinwheels, filled with fresh tarragon, chives and dill. Their added secret: a brush of cream across the tops.

And for those real biscuit fans who can never eat enough, our salt and pepper ones are a meal in themselves. Just slice and add ham, another favorite meat or cheese. And if that’s too much trouble, they’re also just fine on their own.


Tips & Tricks

Coconut Oil is key to making the vegan biscuits in this recipe. Coconut oil in its solid state works just like traditional butter. You can cut the pieces into your flour to give the biscuits that flaky texture. (I personally use this brand of coconut oil.)

Mushrooms give the vegan gravy its rich flavor. I used baby portobello mushrooms, because they are known for their "meaty" texture. But you could also use regular button mushrooms, shiitake mushrooms, or porcinis. All would be delicious!

Vegan Worcestershire Sauce is a crucial ingredient here. It adds that umami flavor, and really should not be skipped if you can manage it. This one can be a little tricky to find at regular grocery stores, so I buy this one from Amazon.

Plant Based Milk. I used almond milk for this recipe, but if you want a something a little thicker, oat milk is also a good option. I did experiment with coconut milk, but found it kept separating from the oil in this recipe. But coconut oil does work well in the biscuits!

If you love this recipe, be sure to check out these other delicious vegetarian gravy recipes too, and all my favorite breakfast ideas!


Biscuits and Gravy

This biscuits and gravy recipe makes two to four servings.

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.

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How to make Biscuits and Gravy:

Biscuits and gravy with sausage are one of life’s simple pleasures. The sausage’s tanginess contrasts with the buttery biscuit, and the thick gravy adds another dollop of flavor. Our recipe creates another delightful layer by topping this dish with an egg, increasing your meal’s protein content and showcasing one of your favorite breakfast foods.

You can make our biscuits and gravy recipe at any time of day. We recommend it for a quick dinner on a busy weeknight when you want something hearty and easy.

  1. Brown and crumble the sausage over medium-high heat before setting the stove to medium-low.
  2. Sprinkle half your flour and stir it until it absorbs, gradually adding more flour after that. Stir and cook for another minute before you pour in the milk. Keep stirring throughout this step.
  3. Cook the gravy and stir until it thickens. It should take 10 to 12 minutes.
  4. Add salt and pepper and cook until very thick. If you notice it thickening too fast, you can slow it down by adding a splash of milk. You can taste your gravy and adjust as needed.
  5. While the sausage mixture cooks, prepare the biscuits according to the directions on the package.
  6. Prepare the egg in your favorite way. We recommend sunny side up.
  7. Ladle your sausage and gravy over warm biscuits and serve immediately with the egg on top.

Can’t get enough of Premio Mild Italian Sausage? Sample our other sausage varieties when you shop for our products. Search for Premio sausage in a store near you.


Italian Wine Biscuits

Perfect with a dessert course of fruit and cheese, Italian Wine Biscuits are lightly sweet with subtle flavors of red wine, black pepper, and a bit of salt.

If you’ve never had Italian wine biscuits before, we urge you to give them a try. It’s important to explain that wine biscuits are not really “biscuits” in the American sense – they’re cookies!

Admittedly, they’re not the prettiest cookies in the world, but the subtle flavors of the red wine, black pepper and a wee bit of salt are sure to get you hooked.

Our recipe came to us from a family friend whose father, an Italian immigrant, made his own red wine in the basement of his Providence, Rhode Island home.

The flavor that robust homemade wine gave to these biscuits was second to none, but if you use a good hearty red like Chianti or Cabernet Sauvignon, it should yield great results.

We recommend serving wine biscuits with some fruit and cheese for dessert after an authentic Italian menu. Possible cheese choices include fresh mozzarella, taleggio, and Bel Paese. Serve with sliced pears, grapes,

They’re delicious with a cup of espresso and pair really well with fortified wines like Marsala or Ruby Port.


Seared Steaks & Hot Honey Biscuits

This wholesome dish pairs rich steaks and a savory shallot topping with warm, homemade biscuits—drizzled with an irresistible combo of honey and red pepper flakes for delightfully spicy-sweet flavor. It’s all complete with a simple side of tender broccoli finished with pickled peppers and crispy onions.
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Title

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven preheat to 450°F. Wash and dry the broccoli cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Peel and thinly slice the shallot. Roughly chop the peppers.

In a bowl, combine the biscuit mix, fromage blanc, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled side of the sheet pan.

Place the broccoli florets on the other side of the sheet pan of biscuits. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the broccoli is tender when pierced with a fork. Remove from the oven and let the biscuits stand at least 2 minutes.

Meanwhile, pat the steaks dry with paper towels season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

While the steaks rest, to the pan of reserved fond, add the sliced shallot (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Add the worcestershire sauce (carefully, as the liquid may splatter) and stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired.

In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the biscuits to be. Find the lines of muscle (or grain) on the rested steaks slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and broccoli. Top the steaks with the glazed shallot. Top the biscuits with the hot honey. Top the broccoli with the crispy onions and chopped peppers. Enjoy!

Tips from Home Chefs

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We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven preheat to 450°F. Wash and dry the broccoli cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Peel and thinly slice the shallot. Roughly chop the peppers.

In a bowl, combine the biscuit mix, fromage blanc, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled side of the sheet pan.

Place the broccoli florets on the other side of the sheet pan of biscuits. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the broccoli is tender when pierced with a fork. Remove from the oven and let the biscuits stand at least 2 minutes.

Meanwhile, pat the steaks dry with paper towels season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

While the steaks rest, to the pan of reserved fond, add the sliced shallot (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Add the worcestershire sauce (carefully, as the liquid may splatter) and stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired.

In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the biscuits to be. Find the lines of muscle (or grain) on the rested steaks slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and broccoli. Top the steaks with the glazed shallot. Top the biscuits with the hot honey. Top the broccoli with the crispy onions and chopped peppers. Enjoy!


Ready for more easy cast iron skillet recipes?

Skillet Chicken Pot Pie with Biscuits – chicken and vegetables combined together in a cream sauce and then baked topped with refrigerator biscuits.

Ingredients

  • &frac13 cup butter
  • &frac13 cup flour
  • 1 ½ cups chicken broth
  • &frac23 cup milk
  • 2 to 3 cups shredded cooked chicken
  • 2 cups frozen mixed vegetables – I used frozen peas, carrots and corn.
  • One Knorr chicken bouillon cube
  • salt and pepper to taste – see note below
  • 16.3 ounce size Refrigerator Biscuits – 8 biscuits

Instructions

    1. Preheat oven to 385 degrees.
    2. In a heavy sauce pan, melt the butter and then add the flour.
    3. Cook the flour in the butter until golden brown.
    4. Stir in the milk stirring until combined and then add the chicken broth.
    5. Continue cooking until you have a nice, thick, delicious cream sauce.
    6. Add a cube of chicken bouillon and salt and pepper season to taste.
    7. Add the frozen peas, carrots and corn. Then add the shredded chicken and continue to cook until everything is combined and thickened.
    8. Open the tube of biscuits and place them on a baking sheet that's been lined with parchment paper.
    9. Pre-bake the biscuits for about 5 minutes in a 385 degree preheated oven, then remove them from the oven and add them to the top of the chicken mixture.
    10. Place the cast iron skillet in the oven and bake for 15 to 18 minutes or until the biscuits are golden brown.
    11. Let stand for 5 minutes before serving.

    Notes

    When cooking with chicken broth, always wait to add the salt until the very end. Chicken broth is very high in sodium and you may not need to add any additional salt to this recipe.

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    Nutrition Information:

    Yield:

    Serving Size:

    The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.


    Catfish and Biscuits

    SPRINKLE catfish with Cajun seasoning.

    PLACE large skillet over medium-high heat. Add butter and olive oil. When butter is melted and hot, add catfish. Cook 4 minutes, turn and cook another 4 minutes. Remove from skillet and set aside.

    ADD onion, celery, bell peppers and mushrooms to skillet cook 4 minutes. Add garlic cook 2 more minutes. Add heavy cream, stirring to combine. Cook 4 minutes or until cream mixture has reduced by half. Season with hot sauce, salt and pepper.

    SPLIT biscuits and place on serving plate. Cut fillets in half place one half on each split biscuit and spoon sauce over each.


    Bisquick

    The easiest drop biscuit recipe ever! It’s so easy the kids can do most of the work! These biscuits are ready in .

    7 Up Biscuits

    These biscuits are so quick and easy, and so fluffy and delicious at the same time

    Blueberry Biscuits

    Your taste buds haven’t lived… until now

    • BISCUITS:
    • 2 cups Flour
    • 4 teaspoons baking powder
    • 1 cup milk, cold
    • 1/3 cup sugar
    • 5 tablespoons of butter (cold or frozen)
    • 1 teaspoon salt
    • 3 ounces blueberries, fresh or dried
    • GLAZE:
    • 1 cup powdered sugar
    • 1/8 cup water
    • 1 teaspoon vanilla
    • 1/2 teaspoon lemon juice

    Crock Pot Chicken & Dumplings with Refrigerated Biscuits

    An easy make ahead recipe, this Crock Pot Chicken and Dumplings recipe is so delicious it's in my rotation of meals.

    • 1 pound chicken breasts, boneless, skinless
    • 2 tablespoons butter
    • 2 (10.5-ounce) cans condensed cream of chicken soup
    • 1 (14-ounce) can chicken broth
    • 1 medium white onion, diced
    • 4 large flaky refrigerator biscuits (half a can)

    Crockpot Chicken & Dumplings

    Easy chicken and dumplings made in your slow cooker! Add some carrots or peas with the chicken, if you'd like, to m.

    • 4 skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 2 cans cream of chicken soup
    • 1 onion, finely chopped
    • 2 (10-ounce) packages refrigerated biscuit dough, torn into pieces

    Slow Cooker Chicken & Dumplings with Biscuits

    These slow cooker chicken and dumplings made with Grands! Jr

    • 2 tablespoons butter
    • 4 boneless, skinless chicken breast or 6 skinless chicken thighs
    • 1 onion, finely diced
    • 2 cans of cream of chicken soup
    • 2 small packages Grands Jr biscuits (10 biscuits)
    • flour

    Chicken and Biscuit Casserole

    Just like a chicken pot pie but in a casserole form, this Chicken and Biscuit Casserole is delish! It's super easy .

    • 1 can condensed cream of chicken soup
    • 1/2 cup sour cream
    • 1/2 stick butter, melted
    • 2 cups cooked chicken, cut into bite-size pieces
    • 1 cup mild cheddar cheese, shredded
    • 3 tablespoons milk.
    • 1 package Pillsbury refrigerated biscuits

    Chicken and Dumplings in a Crockpot

    Place chicken breasts in bottom of crock-pot Pour chicken broth and both cream of chickens over it Add in carrots, .

    • Super easy and yummy!! My family loves it!!
    • Ingredients
    • 4 boneless skinless chicken breast
    • 1 can chicken broth
    • 2 cans cream of chicken
    • sliced carrots
    • sliced celery
    • 1/2 can peas
    • 1/2 onion
    • crumbled bacon
    • parsley
    • garlic powder
    • salt and pepper
    • 1 can flaky biscuits

    Ham and Cheese Biscuit Cups

    These cute and delicious Ham and Cheese Biscuit Cups taste great anytime of day

    • 1 tube refrigerator biscuits
    • 1/2 cup cheddar or Swiss cheese, whatever you like
    • 1/2 cup ham cut in small pieces
    • 2 to 3 eggs
    • Salt and pepper
    • Cooking spray/butter/oil
    • Muffin tin

    Alabama Biscuits

    A cross between a biscuit and a roll, these tender, moist biscuits are just the thing to fill a basket in the cente.


    Watch the video: Chelou - Halfway to Nowhere (November 2021).