King Arthur Flour is my go to on all things baking. I shop their website frequently, use their flours and ingredients, and enjoy their cookbooks and new magazine, Sift.
I am honored to be a part of King Arthur’s better biscuits campaign and have some tips from them to share to ensure your biscuits are the best ever.
- BE GENTLE: Avoid overworking the dough after adding the liquid.
- CHILL OUT: Starting with very cold fat (butter, shortening, lard) will help create flakier biscuits.
- USE A BISCUIT CUTTER: The cleaner the cut, the higher your biscuits will rise.
- FREEZE BEFORE BAKING: Freeze your shaped biscuits for up to 20 minutes before baking to improve texture and rise.
King Arthur Flour also has a baker’s hotline for any baking questions — at 855-371-BAKE.
We love black pepper in our home – so I whipped up some black pepper and bacon biscuits with maple butter for you — these biscuits worked great here in the mountains – so perfect for high altitude baking.
Black Pepper and Bacon Biscuits with Maple Butter
Makes 8 to 10
2 1/2 cups of King Arthur self-rising flour
3/4 teaspoons of coarse black pepper
1 stick cold salted butter (cut into small one inch cubes and placed in freezer for 10 minutes)
1 to 1 ½ cups of cold buttermilk
3 slices of crispy bacon, crumbled
Preheat oven to 425 degrees.
Combine the flour and black pepper into a medium sized bowl.
Using two knives or a pastry cutter, cut the small very cold flour into the dry ingredients.
Add the cold buttermilk slowly until you reach the right consistency. The dough will be sticky and wet. Add the crumbled crisp bacon to the bowl.
Dump the mixture onto a floured board or counter and fold – five to ten times with your hands using a little flour if needed (I used about another 1/4 cup). Pat out to a two inch thickness and using a three inch biscuit cutter – cut out your biscuits. Again, the dough will be wet – but with some folding and flour – will pull together and you will think – this isn’t going to work – but check out my photos – they bake up beautifully. (You can place the biscuits in the freezer for a few moments as directed above, but I didn’t this time.)
Bake on a parchment lined baking sheet for 12 – 18 minutes until golden brown. Check them after the twelve minute mark for doneness. Here in the mountains my biscuits were done in 12 minutes.
Serve with maple butter (recipe below).
1 stick of softened butter
4 tablespoons of pure maple syrup
Combine butter and maple syrup together and refrigerate until chilled. Serve with hot biscuits.
Thanks to King Arthur for providing me with products to make these beautiful and delicious biscuits for you. Now get out there and make some biscuits!
These look spectacular– will be making these this weekend! Thanks for sharing.
these look amazing Jenny, I will be looking forward to trying these.
They look absolutely delicious!
I’ll be eating these tonight! They look great – thanks honey 🙂
These look and sound delicious. I can’t wait to try them!! Love the tips and photos. Thanks for the recipe!
I love biscuits but have a terrible time making them. Thank you for the tips on improving my biscuit making. I can not wait to make these Black Pepper and Bacon Biscuits, what a great combination with the Maple Butter. Thank you for sharing the recipe with your fans.
Oooh, these sound amazing!! I love KA Flour, too (big fan of their cinnamon chips in scones!!) — I am going to have to try these!! Thanks for the post!
I’m a black pepper lover, too. Especially in biscuits. These look fantastic!
Would you believe I’ve never made any biscuits before. But reading your recipe, I definitely will be making these biscuits very soon.
The combination of Black Pepper and Bacon Biscuits, with the Maple Butter sounds yummy!!!
Thank you for such a delicious recipe. I, too, love King Arthur and order from the company frequently.
I really can’t wait to try making these biscuits but is it possible to make your recipes more printer friendly? I really want to print the recipe and not all the comments and photos.
thanks so much!
Great flavor combo. I will be making this. Thanks Jenny.
This is so up my alley! I absolutely love black pepper, and hell yes to the biscuits 🙂 I definitely need to make these.
1) these sound positively scrumptious
2) your tips are 100% spot on. You have written this recipe and instructions out so perfectly that even someone who’s never measured flour before can achieve perfectly made biscuits
3) I need these in my mouth now. Can you deliver?
😉
Savory bacon biscuits drizzled with a touch of maple syrup. Perfect for breakfast sandwiches or on their own, this biscuit is sure to be a crowd pleaser.
Gerrie Moore – sent me this comment:
Name: Gerrie Moore
Email: moore364@yahoo.com
Comment: Sounds delicious!
Jenny, these look absolutely amazing. I am making these this weekend! Love everything about them.