BS: Sherry Black Pepper Biscuits

Subject: RE: BS: Sherry Black Pepper Biscuits
From: Dave'sWife
Date: 17 Nov 11 - 04:02 PM

Guest, LynnT - so glad you were able to make use of my ad hoc recipe for batgoddess from several years ago.

I was thinking of making some today and a friend sent me this free download of Martha Stewart Radio's 2011 Thanksgiving Cookbook which contians a Black Pepper & Parmesan "Biscuit" recipe on Page 42 but it's a fluffy biscuit, American-Southern Style and not a crisp biscuit round such as what I whipped up. Here's the linky for those who wish to peruse the recipe and others:

Martha Stewart Siruis Radio 2011 Holiday Cookbook PDF

Next Summer, Lynn, I simply must try your serving suggestion of my own Pink Black Pepper biscuits (I used an aged Madeira port sherry) with wedges of seedless watermelong or perhaps use a melon baller to scoop a round of melon on top. if one wanted to go all fancy, I'd use my smallest fluted biscuit cutter and cut out some thinly sliced, cured ham to go under the Sweet, watery melon. Yummmmy.

Ever since I came up with that recipe, I make these bsicuits for Holiday parties since they make nice nibbles to go with wine & coctails where the only food offered is a Cheese & fruit platter. When made in the size I make them, they stack up nicely in clear Deli plastic containers that I can embelleish with ribbons.

Heck, I'm just glad an old recipe is still in use. Please pass it on and feel free to label it a Mudcat Special by Dave'sWife (who will have been Dave's wife for 15 years very soon!)

Blessings and merriment to you all.

Subject: RE: BS: Sherry Black Pepper Biscuits
From: Bat Goddess
Date: 18 Nov 11 - 01:17 PM

Salu, Dave'sWife!

I haven't been spending much time here at Mudcat for awhile; really glad I checked in today.

Lisa, is your email address still the same? Been meaning to send you a note for some time, but sometimes it's really difficult trying to do that on a moving planet. I also need to make some of the sherry black pepper biscuits again, too, now that I've figured out the perfect amount of black pepper, and size and thinness of the cookie.

You had a project going on savory shortbreads...ever publish it?

Linn

Subject: RE: BS: Sherry Black Pepper Biscuits
From: Bat Goddess
Date: 19 Nov 11 - 11:03 AM

refresh

Subject: RE: BS: Sherry Black Pepper Biscuits
From: Bat Goddess
Date: 20 Nov 11 - 06:35 PM

Well, I'll just have to email her at the address I've got and find out, won't I?

Linn

Subject: RE: BS: Sherry Black Pepper Biscuits
From: Dave'sWife
Date: 29 Jun 12 - 11:29 AM

Bat goddess - I'll message you a link to my facebook page and husband's.

I happen to have a seedless watermelon and have been thinking of making these biscuits again today. I have two small bottles of sharry left from the original gift of expensive sherry and now that I use the tweaks of rolling the dough in a paper tube lined with parchment and refrigoratinbg them first, they come out cripser and can be sliced thinner. If you need to, between bataches, put the dough in the freezer to re-chill. Use a good sharp knife or even a cheese wire to get thin slices.

I did pubvlish some of my recipes and I noticed My Wlanut and Stilton crisp biscuit recipe got pinched by a professional who shall remain nameless. She changed only 2 things. Ah well, so long as people get to eat them, right? I've had a few recipes make AOl's front page of their Food section and I've sold a few to cookbook food stylists who then let the Famous TV chefs put their names on them. Meh, it's change for the purse!

Luv y'all & miss you

Subject: RE: BS: Sherry Black Pepper Biscuits
From: Dave'sWife
Date: 17 Nov 12 - 05:27 PM

I have started using the very cold butter now instead of room temp butter and using a standard Shortbread preperation instead of a "biscuit" prepartion. The dough will still form into a shortbread dough no matter what temp the butter is at when you combine it with the dry ingredients but the difference takes place after the dough has rested in the refrigorator in the form of a rolled tube.

Just like Martha, I now use an old ppaper towel tube line with greased parchment to help the dough keep its uniform shape. You roll it by hand to the approximate shape, wrap it with the parchment, slide it into the paper tube or mailing tube if you want larger, chill a bitm, take out, rolle it by hand inside the tube until uniform the let it rest. When you take it out, it's nice and prefect for slicing but I slide mine back into the tube between baking batches since I now slice them very thin to bake up crisp. If you use the cold butter method, some of the butter is caught in pockets and melts as it bakes making them even crisper.

A weird non-music thread to keep refinding, I know, but since i whipped these up originally, I have been making a variation on them every holiday and sometimes in the summer too. The Black Pepper Sherry is most populkar followed by Walnut Stilton with a small splash of dry white wine.

Subject: RE: BS: Sherry Black Pepper Biscuits
From: GUEST,LynnT
Date: 18 Nov 12 - 05:00 PM

These are a fave of mine, too -- I took a carved wooden box of them to a French & Indian War reenactment event to pass around the sewing circle, and they disappeared! I did a second batch with caraway and parmesan, and a third with almond flour and a bit of crystallized ginger, very finely chopped -- of course the three kinds were made in different shapes. Dubonnet turns out to produce a nice color, but the flavor is way too strong.

Many thanks, Lisa!

Lynn