Arrange the biscuits on the baking sheet, brush lightly with more buttermilk and sprinkle with extra black pepper.Combine the scraps to again make a 1" thick piece of dough, and cut more biscuits. Pat the dough down to 1" thick, and cut out out your biscuits. Turn the dough out onto a work surface and gently knead together, folding over on itself to make a layered dough. Add the buttermilk, and gently fold together until a shaggy dough forms.Cut in the butter with your fingers or a pastry cutter until the largest chunks are no bigger than peas. In a large bowl, whisk together the flour, baking powder, salt, pepper, and baking soda.For the biscuits, preheat the oven to 450F and line a baking sheet with parchment paper.Blend until smooth, and add salt to your taste. When cool, combine the molasses mixture with the butter in a food processor.Remove from the heat and let cool completely. Bring to a simmer, whisking, and cook for two minutes. To make the butter, combine the molasses, bourbon, and cinnamon in a small saucepan over low heat.When I was a kid we would always have orange butter with some sort of bread Most of all, ENJOY! These are little warm nuggets of heaven! Print Whoopsies!įlavored butter is, again, one of those simple things that feels really special. this is entirely possible, despite the ridiculous amount of time I spend on Pinterest. Bourbon Biscuit Cookie Cutter Biscuit, Pastry, Fondant Cutter Condition: New Quantity: More than 10 available / 11 sold Price: £5.00 (£5. Maybe it is and I'm just living under a rock. Bourbon and molasses are probably long lost lovers - their flavors go so well together, I'm surprised that flavor combo isn't plastered all over the internet. No need for ten thousand magical ingredients to make something delicious: keep it simple! Third, umm have you seen the butter? Bourbon molasses? and BUTTER? I don't even need to explain how awesome that is.
#Bourbon biscuit cutter professional#
They were fluffy, layered, moist, and perfectly steamy when eaten warm out of the oven! Second, the pepper takes them up a BIG notch! How can such a simple, common spice make something so different? I'm all about it. We are a globally expanding brand offering professional nail care products, including the production of nail care and. I'd just recently made black pepper snickerdoodles - which were the first time I'd really used pepper as a main character in a baked good - and since those were INCREDIBLE I jumped right on this recipe!įirst off, this is a great biscuit base recipe. Mustard on EVERYTHING! The same goes for pepper - it's clearly the winner of the salt/pepper combo, in my book! When I ran across this recipe in Food & Wine this spring I knew I had to make it. Up until a few years ago, that included fries! I'm much more of a mustard person.
I don't put extra salt on my food unless it's tragically under-salted, which I find to be a rare occasion! The same goes for ketchup - I almost never put ketchup on food.
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