Saturday Recipe

On May 6 I posted a recipe for Norwegian Style Oven Toasted Salmon or something similar. We tried it on Friday night and were very disappointed. I don't know if anyone else tried the recipe and if so, what they thought of it.

Now here’s a recipe I would never make as there are only the two of us and I know where most of these biscuits would end up. Now if someone offered me one I would eat it but then it would stop me being greedy. I have several Bobby Flay recipes and used to enjoy his programmes on TV
 

Black Pepper Biscuits with Bourbon-Molasses Butter

Contributed by Bobby Flay

• ACTIVE: 1 HR
• TOTAL TIME: 2 HRS 15 MIN
• SERVINGS: Makes 8 to 10
• 
  
• Bobby Flay's tender, peppery biscuits are incredibly good on their own, but do as Bobby Flay does and serve them with his richly flavored molasses butter. 

1. 2 tablespoons unsulfured molasses
2. 1 tablespoon bourbon
3. Small pinch of cinnamon
4. 1 1/2 sticks unsalted butter, softened
5. Salt

Biscuits

1. 4 cups all-purpose flour
2. 1 tablespoon plus 1 teaspoon baking powder
3. 2 teaspoons kosher salt
4. 1 1/2 teaspoons coarsely ground black pepper, plus more for sprinkling
5. 1 teaspoon baking soda
6. 1 stick plus 6 tablespoon unsalted butter, cubed and chilled
7. 2 cups cold buttermilk, plus more for brushing

1. MAKE THE BOURBON-MOLASSES BUTTER In a small saucepan, whisk the molasses with the bourbon and cinnamon. Bring just to a boil, then cook over low heat for 2 minutes. Let cool completely.
2. In a food processor, combine the cooled molasses mixture with the butter and puree until smooth. Scrape the butter into a bowl and season with salt. Cover and refrigerate for 1 hour.
3. MAKE THE BISCUITS Preheat the oven to 450° and line a baking sheet with parchment. In a large bowl, whisk the flour with the baking powder, salt, 1 1/2 teaspoons of pepper and baking soda. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour to form small sheets of butter, with some of the butter about the size of peas. Stir in the 2 cups of buttermilk just until a dry, shaggy dough forms.
4. Turn the dough out onto a work surface and knead gently, folding the dough over itself 2 or 3 times to form a layered dough. Pat the dough out to a 1-inch-thick rectangle. Using a large, sharp knife, cut out as many 3-inch-square biscuits as you can. Gently press the scraps together and cut out more biscuits.
5. Arrange the biscuits on the prepared baking sheet. Brush them with buttermilk and sprinkle with coarsely ground black pepper. Bake for about 15 minutes, until golden brown. Serve warm with the bourbon-molasses butter.

Make Ahead The bourbon-molasses butter can be refrigerated for up to 1 week. Bring to room temperature before serving.

Have a great weekend and if you are in Canada, enjoy your Victoria Day Holiday.