One-Bite Black Pepper Biscuits with French Pimento Cheese
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Level:Easy
Total: 1 hr 20 min(includes chilling and freezing times)
Active: 30 min
Yield:about twenty 1-inch biscuits and about 1 cup French pimento cheese
Nutritional Analysis
Per Serving
Serving Size
1 of 10 servings
Calories
211
Total Fat
15 g
Saturated Fat
8 g
Carbohydrates
15 g
Dietary Fiber
1 g
Sugar
2 g
Protein
6 g
Cholesterol
35 mg
Sodium
390 mg
I’ve taken a slightly different approach to my usual biscuit and pimento cheese recipes here, making tiny bite-sized biscuits that are amped up with cracked black pepper, then changing my traditional pimento cheese recipe to include a very sharp white Cheddar and substituting a generous amount of ground piment d’espelette — a mildly hot French red pepper — for the roasted red pepper that I normally use. You can pipe the cheese mixture onto the split biscuits, or let your guests slather it on themselves.
For the one-bite black pepper biscuits: In a large bowl, whisk together the flour, baking powder, sugar, salt, pepper and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea-sized pieces. Drop the cold butter half-stick into the flour mixture and toss until coated. Grate the butter into the flour mixture and chill the mixture in the bowl in the freezer for 15 minutes.
Reserve 1 teaspoon of the buttermilk, then mix the remaining buttermilk with the flour mixture until there are no bits of dry flour left; the dough will be slightly sticky.
Coat a work surface with the cooking spray and then flour (the spray helps keep the flour in place). Transfer the dough to the work surface and dust lightly with flour, then press the dough lightly with the heels of your hands to form a smooth square. Fold the square into thirds by folding each side in and then pat down and turn 90 degrees. Repeat folding over and turning 3 times to create layers in the dough. Pat the dough down to about 1/2 inch thick and flip over so the smooth side is facing up. Cut out biscuits with a 1-inch round cutter pressing straight down, not twisting. Squeeze the scraps gently together, gently re-fold and turn to cut out more biscuits. Place on a baking sheet lined with parchment paper, spaced 1 inch apart. Refrigerate for 15 minutes while the oven preheats.
Preheat the oven to 450 degrees F.
Just before baking, mix the melted butter with the reserved buttermilk and brush onto the tops of the chilled biscuits. Bake, checking on them occasionally to make sure they don’t overbake, until the tops are golden brown and crisp, 10 to 12 minutes. Transfer the pan to a wire rack and let sit for 5 minutes before serving.
For the French pimento cheese: Put the cream cheese, Cheddar, sriracha mayonnaise, piment d’espelette, salt and garlic in a food processor and pulse until well blended and mostly smooth. Spoon into a piping bag and pipe directly onto the slightly warm split biscuits. Garnish each dollop with a parsley leaf. Or, serve the cheese mixture in a bowl to be spread individually by your guests. Sprinkle with finely chopped parsley.
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