Italian Biscotti Recipe
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Italian Biscotti
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Biscotti al miele e frutta secca
Ideali per la colazione, sopratutto se accompagnati da una bella tazza di tè, questi biscotti sono una rivisitazione dei classici “frollini”, cioè i biscotti al burro ideali all’inzuppo.
Ingredienti
100 gr farina 00
200 gr farina integrale
150 gr burro FREDDO
100 gr di zucchero
1 uovo
scorza di limone
Miele q.b.
Granella di mandorle e nocciole q.b.
Jalapeno Cheddar Biscuits | Buttermilk Biscuit Recipe
Jalapeno cheddar biscuits grace our table at Christmas every year. These cowboy style buttermilk biscuits have a secret ingredient to give them extra rise. They also remind me of the Cheddar Bay biscuits from Red Lobster.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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Black pepper biscuits!
Black pepper biscuits! I saw this recipe online and I knew there had to be a way to make it for people who don't have fancy mixers, food processors. Plus add our flair to it and make it something everyone can make and enjoy! This is a James Beard's recipients recipe. I thought why not take it over the top?
I used fresh ground black pepper in this recipe and it gave the perfect bite it needed. I made this with a bowl and a pastry cutter. So here you are.
2 cups all-purpose flour
1 tbsp baking powder
½ tbsp sugar
1 tsp salt
3/4 tsp fresh ground black pepper
6 tbsp butter, cut into cubes and frozen
3 tbsp lard, frozen (we use crisco sticks)
1 cup buttermilk cold
2 tbsp melted butter for brushing top of biscuits
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.In a large mixing bowl, combine the flour, baking powder, sugar, baking soda, salt, and pepper and whisk several times to combine. Add the frozen butter and lard mash up butter and lard with pastry cutter or 2 forks , just until the mixture resembles a coarse meal. Add the buttermilk, and stir with a dinner fork or hands until combined. (It will be crumbly, but still very wet in places.) Dust your hands generously with flour, gather the dough while it’s still in the bowl, and work it with your hands until it barely holds together. Be sure to handle the dough lightly, leaving pea-sized pieces of butter scattered throughout.
Turn the dough out onto a floured surface and knead, folding and turning the dough, until it becomes slightly smooth and homogenous, about 5 turns of the dough. Roll out the dough until it’s ¾ inch thick. Cut the biscuits with a 3-inch biscuit cutter. Gather the scraps, knead gently just until the dough comes back together, re-roll, and cut. Discard the scraps. Place on the prepared baking sheet and brush with the melted butter. Bake until golden brown, about 12-18minutes. how ever long it takes your oven to bake golden brown. Serve warm and delicious y'all!