Biscuits & Pink Peppercorn Syrup
Enjoy warm, flaky biscuits paired with a unique and flavorful Pink Peppercorn Syrup. These biscuits are tender and buttery, perfect for breakfast or brunch. The pink peppercorn syrup adds a sweet and slightly spicy twist, making this combination a delightful treat. Chefleen Says: Do not overwork your dough and keep everything COLD!
What You Need — For the Biscuits
2 cups flour
1 tablespoon Baking Powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening (or butter cold — FROZEN)
3/4 cup to 1 cup buttermilk
What You Need — For the Pink Peppercorn Syrup
2 cups maple syrup
1/4 cup pink peppercorns (or black)
1/2 cup strawberries
What You Do — For the Biscuits
Mix together flour, baking powder, and salt.
Grate cold butter or shortening into flour. Use your hands to break down butter into the flour.
Fold in 3/4 cup buttermilk and gently mix to combine.
If mixture is too dry, add in a bit of buttermilk until mixture comes together but is not too sticky.
Once mixture comes together, pour contents of bowl on a clean surface.
Without overworking dough, fold dough over itself 2 – 3 times to create layer.
Cut biscuits out into desired shape.
Place on parchment-lined baking sheet.
Freeze for 10 minutes. Preheat oven to 400°F.
Brush biscuits with egg wash or heavy cream.
Cook in oven for 18 – 20 minutes, until golden brown.
What You Do — Pink Peppercorn Syrup
Toast peppercorns in skillet or saucepan for 30 seconds.
Add in syrup and strawberries.
Heat on low heat for 5 – 10 minutes.