I’ve always wanted to make my own biscuits from scratch. I finally stepped up to the challenge after watching Trisha Yearwood make these black pepper biscuits on her TV show. I figured heck, I can do that. So I did. And I was so happy that I did. These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.
The key to these black pepper biscuits is the butter. Make absolutely sure you cut the butter into small pieces. Big ones will not do. I cut the 6 tablespoon chunk into teaspoon pats first, then I cut each pat into 9 small pieces. That worked perfectly for me. If you leave the butter too big your biscuits might just fall apart. At the least you’ll have a hard time forming them into biscuits to start with. So, smaller is better! And when they come out of the oven all hot and yummy, drizzle them with my black pepper honey.
If you want that great homemade biscuit flavor but without the work, try my bread machine southern biscuits too!
Black Pepper Biscuits
Servings 10 -12 biscuits
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter cut into very small pieces, keep in freezer until ready to use
- 1 cup buttermilk
- 1 tablespoon heavy cream
- Finely ground black pepper
Preheat oven to 450 F.
Sift the flour, baking powder, salt and baking soda into a large bowl.
Add the butter cubes. Break up any pieces that stick together. Use your fingers to combine the butter with the flour mixture.
Add the buttermilk and stir until a dough forms.
Lightly pack the dough with your hands and place onto a lightly floured surface. Use the palms of your hands to flatten out into a 1" thick shape.
Use a 2 1/2" biscuit cutter to cut the dough into rounds. Transfer to a baking sheet lined with a silicon mat or parchment paper. Use any remaining dough scraps by pressing them back together with your hands and cutting more biscuits.
Brush the tops of the biscuits with the heavy cream and sprinkle generously with the black pepper.
Bake until starting to turn golden brown, 10-12 minutes.
Only 1 in every 5 of my attempts to bake from scratch comes out successful. That’s up from 1 out of 6 a few years ago, but still not anything to brag about. So, the more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these southern biscuits. They have a great buttery flavor, light texture and smell absolutely divine. Now, they aren’t super light and flaky like dough you’d make by hand (if you weren’t me that is) but they are a great substitute for those biscuits you get in a tube, that’s for sure!
You can substitute maple syrup for the honey and end up with the perfect biscuit for a sausage breakfast sandwich. And of course, bread machine southern biscuits are perfect for the best thing ever made, deep fried biscuits. Oh yes!
Slather these bad boys with some bacon jam and you’ll be in for a real treat!
Bread Machine Southern Biscuits
Servings 10 -14 biscuits
- 2/3 cup milk
- 2 large eggs lightly beaten
- 1/3 cup unsalted butter softened
- 1 tablespoon honey
- 1 1/4 teaspoons salt
- 3 1/2 cups all-purpose flour
- 3 teaspoons yeast
Place in the ingredients into your bread machine in the order suggested by the manufacturer. For mine, I begin with the wet ingredients and then add the dry.
Process on the dough cycle until done.
Remove dough from bread machine and roll out until 1/2" thick. Try to not over-work the dough.
Cut into desired sizes and transfer to a buttered sheet pan.
Let rise in a warm place until doubled, about an hour.
Preheat oven to 425 F.
Bake biscuits for 15 minutes or until lightly golden in color.
It’s pumpkin time! And that means quick, easy pumpkin pull-apart bread. Moist, pumpkiny, cinnamony, and guaranteed to disappear very, very quickly. I made a ‘loaf’ for Anita to take to work (you don’t have to reheat it and it doesn’t require refrigeration if you devour it within two days, which you will) and share. It was gone in no time at all!
The only tricky part when making this pumpkin pull-apart bread is if your bread pan is bigger than the bread. Like mine was. Your bread will fall and you’ll end up with a loaf of sadness if you let it. The solution for me was to grab a piece of foil, wad it up into a ball, and place it in the space between the end of the ‘loaf’ and the end of the bread pan. No bread sadness here, just great fall-flavor yumminess!
Love pumpkin? Me too. And I love my triple-layer pumpkin spice pie too!
Easy Pumpkin Pull-Apart Bread
Servings 16 servings
For the pull-apart bread
- 3/4 cup pumpkin puree
- 1/2 cup white sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg beaten
- 1 can 8 count Pillsbury Grands Homestyle Biscuits (do not use the flaky style)
- 1 teaspoon cinnamon
- Aluminum foil depending on the size of your bread pan
For the glaze
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons heavy cream
For the pull-apart bread
Preheat your oven to 350 F.
Spray a bread pan with non-stick spray. Note: I used a non-stick bread pan and did not have to spray it.
In a bowl, stir together the pumpkin puree, 1/4 cup of the sugar, vanilla, pumpkin pie spice and egg.
In a small bowl, combine the remaining 1/4 cup of sugar and the cinnamon.
Open the can of biscuits and separate them. Cut each one in half, horizontally.
Sprinkle each side of each biscuit half with the sugar and cinnamon mixture.
Take a biscuit and liberally brush one side with the pumpkin mixture. Place into the bread pan on edge, with the non-pumpkin side towards the end.
Keep adding brushed biscuits into the pan, packing them in on end. They'll look like a row of hockey pucks when you are done. When you are done, if there is extra space in your pan wad up a piece of foil and add it to keep the 'loaf' from falling.
Place into the oven and bake 20-25 minutes or until the outside is done. The internal temperature should be 190 F or more, but the insides will be gooey and soft, thanks to the pumpkin puree.
Let the bread cool completely before drizzling with the glaze.
When I first saw these bacon biscuit pull-aparts on the Picky Palate, I thought, “These have to be illegal in most states. They look just too good.”. They have everything that is yummy in them: biscuits, cheese and bacon with warmed maple syrup on top. These biscuits are perfect for breakfast, or as a side for dinner.
The result is soft, cheesy gooey yummyness. The bacon biscuit pull-aparts were just as good left over as they were the evening I made them.
I love making pull-apart breads. Try my pumpkin version. It’s perfect for fall. Actually, it’d be great for breakfast too!
Bacon Biscuit Pull-Aparts
Use a 8"-9" cast iron skillet for best results. You can use an 8" skillet too, but you'll have to use one less biscuit (trust me on this).
- 5 slices thick-cut bacon or 1/4th of a breakfast sausage roll
- 1 tablespoon unsalted butter melted
- One tube biscuit dough
- 6 thin slices fresh mozzarella
- 1 cup Sharp cheddar cheese shredded
- Real maple syrup warmed (for serving)
Preheat oven to 350 F.
Cook bacon (or sausage) and let drain on a paper towel.
Brush butter around the inside of a 9" cast iron skillet.
Place biscuits in skillet. You'll want to pack them in much like dinner rolls.
Top with mozzarella, the bacon (or sausage) and cheddar.
Bake for 15-20 minutes.
Serve topped with warm maple syrup.