Salt & Pepper Biscuit Bites
This is an update on a recipe I posted a couple of years ago, Rosemary, Chive and Cheese Biscuit Bites, which is one of my dream items snack items served for free like beer nuts if I were to ever have own sports bar. Over the summer when I was in New York City, I stopped at a bakery that served pepper and Manchego biscotti. I loved the combination and realized this would be a perfect change to the small biscuits I already loved. The result is an addicting snack item which are better for settling a stomach full of beer and soda than chips.
You may be worried that the small dough ball won’t make that many biscuit bites, but this recipe yields about five dozen of these savory little treats. If you’re having a large party, the recipe is easily doubled or even tripled.
1 tablespoon whole peppercorns
1 teaspoon course sea salt
1 cup flour
4 ounces (1 stick) butter, cold
1 tablespoon sour cream
1/2 cup (about 2 ounces) Manchego cheese
Biscuits and crisps like these are pretty forgiving, so if you want to add more cheese, more herbs or even a dash of paprika or cayenne, feel free to play around a bit.
Using a coffee grinder/spice grinder or in a very strong small food processor, pulse together the salt and pepper until it becomes course powder.
In a large bowl, cut together the butter, flour, salt and pepper with either a pastry blender or with two knives until the dough starts to granulate and take on a “sand” like consistency. Add in the Manchego cand sour cream.
Using two knives or a pastry blender, cut together until all the ingredients are thoroughly incorporated. Once combined, using your clean hands (why I need to remind you to wash your hands while cooking is beyond me, but every cookbook always says “clean hands” so maybe people are not as clean as I think they are), form into a ball.
Wrap in plastic or wax paper and let the dough chill for at least thirty minutes. You can also make this dough the day before baking and keep it chilled in the fridge. If making ahead of time, I recommend rubbing the dough ball with about a teaspoon of vegetable oil so it does not dry out. Even if you are wrapping it in plastic, the moisture tends to get out somehow if left alone for more than a few hours.
Once ready to bake, preheat the oven to 350º.
Break the dough into teaspoon-sized flattened balls and place on a lined baking sheet.
Bake at 350º until they start to turn golden, about 15 to 20 minutes.
Serves 6-8 as a snack.
I want more like this!
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