Salt and Pepper Biscuits with Bacon Butter

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 9 servings
Save Recipe

Ingredients

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

Bacon Butter:

8 slices bacon

1/2 cup (1 stick) unsalted butter, at room temperature

1/8 teaspoon freshly ground pepper

Pinch kosher salt

Directions

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.

Bacon Butter:

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

Trisha Yearwood's Angel Biscuits

Black Pepper Biscuits

Big Batch of Grandma's Biscuits with Molasses Butter

Quick and Easy Mini Biscuits