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Category: Breads

Salt and pepper sandwich biscuits

Salt and pepper sandwich biscuits
Los Angeles Times

A biscuit need not be confined to the bread basket, content as a humble side. With a bit of creativity, it steps forth and shines at the Easter table. Add chopped fresh strawberries, and you have a dessert-like biscuit that ... Read more

Total time: 30 minutes, plus 1 hour rising | Makes 12 biscuits
Note: From Donna Deane. Flaked sea salt, which is a large-crystal salt, can be found at specialty markets.
  • 5 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1 cup (2 sticks) butter, cut up
  • 2 (1/4-ounce) packages active dry yeast
  • 1/4 cup warm water (100 to 110 degrees)
  • 2 cups buttermilk
  • 3 tablespoons heavy whipping cream
  • 1/2 teaspoon onion seeds
  • 1 1/2 teaspoons cracked pepper
  • 1 tablespoon flaked sea salt

Step 1Stir together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse meal.

Step 2Dissolve the yeast in the warm water, then stir in the buttermilk. Add to the dry ingredients and stir until blended. Lightly knead on a floured surface. Roll out the dough into a 12-by-9-inch rectangle. Cut through the dough lengthwise, dividing into three parts, then crosswise into 4 parts to make 12 rectangular biscuits. Place on a baking sheet lined with parchment paper. Cover and let rise 1 hour.

Step 3Heat the oven to 450 degrees. Brush the tops of the biscuits with the cream. Sprinkle with the onion seeds, then pepper and salt. Bake until golden brown, 12 to 15 minutes. Remove to a wire rack to cool slightly.

Each biscuit:
375 calories; 1,216 mg. sodium; 48 mg. cholesterol; 18 grams fat; 11 grams saturated fat; 47 grams carbohydrates; 7 grams protein; 2 grams fiber.
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