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Black Pepper and Rosemary Angel Biscuits

Black Pepper + Rosemary Angel Biscuits
With a buttery, golden-brown top and bottom like a traditional biscuit and a pillowy-soft center like a dinner roll, these savory angel biscuits will satisfy everyone at your table. Leftovers – if you have any – make a great egg-and-cheese breakfast sandwich.
Yield 12 biscuits
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Ingredients

Dough

  • 1 1/2 cups (360g) warm whole buttermilk (110°F/43°C to 115°F/46°C)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 4 1/2 cups (563g) all-purpose flour, divided
  • 3 tablespoons (36g) granulated sugar
  • 3 teaspoons (3g) fresh rosemary leaves, finely chopped
  • 3 1/2 teaspoons (10.5g) kosher salt (see note )
  • 2 1/4 teaspoons (11.25g) baking powder
  • 1 1/2 teaspoons (4.5g) freshly ground black pepper
  • 1/2 teaspoon (2.5g) baking soda
  • 3/4 cup (170g) cold unsalted butter, cubed and frozen for 10 minutes

Topping

  • 2 teaspoons (6g) flaked sea salt
  • 1 teaspoon (1g) fresh rosemary leaves, finely chopped
  • 1 teaspoon (3g) freshly ground black pepper
  • 1 large (50g) egg (for egg wash)
  • 1 tablespoon (15g) water (for egg wash)

Instructions

  • Make the dough: In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.
  • In a medium bowl, whisk together 2 cups (250g) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.
  • Line a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together rosemary, kosher salt, baking powder, black pepper, baking soda, and remaining 2½ cups (313g) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Stir in flour/yeast mixture from medium bowl. Using your hands, knead dough in bowl until dough just comes together.
  • Turn out dough onto a lightly floured surface; press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. Reroll scraps once by pushing scraps together, folding in half, and pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.
  • Preheat oven to 425°F (220°C).
  • Prepare topping: In another small bowl, whisk together sea salt, remaining 1 teaspoon (1g) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture.
  • Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
 
Recipe by Bake From Scratch.

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Review & Comments

Jamie | Reply

Will your recipes work for high altitude. 4 ,462 is my altitude.
Thank you.

Red Star Yeast | Reply

Hi Jamie,

The low atmospheric pressure at high altitudes allows yeasted doughs to rise faster causing the dough to over proof. Recipes need to be adapted for lower quantities of yeast as altitude increases. This will slow down the rising time so that the dough has time to develop a good flavor and texture.

When baking at higher altitudes, use regular active dry yeast and use 1/2 teaspoon for each cup of flour, though this will vary from one location to the next. You will have to experiment with what works best for your area.

In dry climates, flour is drier, causing dough to require slightly more liquid. In addition, liquids evaporate faster at higher altitudes. When using a bread machine, it is extremely important that the dough be checked about 5 minutes into the kneading cycle. Without stopping the machine, raise the lid and touch the dough ball. Look for a soft, slightly tacky dough. Correct a dry, stiff dough by adding more liquid, a teaspoon at a time.

The addition of gluten to bread recipes at high altitude will protect cell structure of the dough from stretching too much and giving a coarse texture to the finished bread product.  Use 1 teaspoon of gluten for each cup of flour in the recipe.

Colorado State University has recently revised Making Yeast Breads at High Altitudes, to include bread machine and knead-your-own bread recipes and troubleshooting tips. Visit www.cerc.colostate.edu or call 877.692.9358 for more information.

Happy Baking!

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