Celebrity Cook-along Bobby Flay: Biscuits

It is mid month and we all know what that means.  It is time to join Lynn and Earl at Happier than a Pig in Mud for Celebrity Cook Along.  This month's guest chef is Bobby Flay. 

I decided to try Bobby's Pepper Biscuits.  The family reviews were split.  I thought this recipe was fantastic, but Jordan prefers another recipe better.  I'll let you decide.

Let's cook!

Throwdown Pepper Biscuits
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between

Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.

Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

I hope to see you this weekend as we celebrate National Ice Cream Day with an ice cream social link party.  See you there!

I'm also linking up to Friday Food at Mom Trends.

MAKE IT A GREAT DAY!