Black Peppercorn Biscuits With Pink Peppercorn-Lime Honey Butter

Black Peppercorn Biscuits With Pink Peppercorn-Lime Honey Butter

Many years ago I set out to try to make the best fried chicken I had ever eaten and over the years I have developed a method that produces crispy, spicy, juicy chicken that has sent many to fried chicken heaven for a brief glimpse of poultry nirvana. I know I would have to have a lot of nerve to say that I make the world's best fried chicken so I will say that I make the best fried chicken in MY world and leave it at that :). "Why is she talking about fried chicken when this post is about biscuits?" Well, for two reasons: first because fried chicken and biscuits are a classic combination and second, because I discovered that I love, love, love this honey recipe drizzled on said fried chicken. I started drizzling a little plain honey on my fried chicken a few years back after seeing Bobby Flay do it. Apparently this is a childhood combination that has stayed with him and I sure can see why. A sweet sticky bit of honey on good hot spicy juicy chicken is so outrageously delicious that I now also HAVE TO HAVE IT.
There is a fried chicken recipe that goes with the following recipes that is a reasonable facsimile of how I do mine and was quite good. You can find it here if you're interested in checking it out. I will post my version at some point once I can figure out how to write what I do so unconsciously now. As I said, this honey is awesome on the chicken and is really great made into the honey butter for these peppery biscuits. If you have a favorite biscuit recipe or a brand that you buy use that and just put lots of fresh cracked black pepper on top. Enjoy!

Black Peppercorn Biscuits With Pink Peppercorn-Lime Honey Butter
Bon Appétit | September 2009
From Bar Americain in New York, NY

Recipe: Pink Peppercorn-Lime Honey

Ingredients
2 teaspoons pink peppercorns
1 cup clover honey
1 1/2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
1/4 teaspoon coarse kosher salt


Directions
Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.


Recipe: Pink Peppercorn-Lime Honey Butter

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup pink peppercorn-lime honey (see above)
1/4 teaspoon coarse kosher salt

Directions
Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.

Recipe: Black Pepper Biscuits

Ingredients
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups chilled buttermilk
Whipping cream
Coarsely ground black pepper

Directions
Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Combine first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball.

Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick. Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper.

Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature.