Black Pepper Biscuits
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
55
Spice
62
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cups
All-Purpose Flour4 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.5 cups
Buttermilk (chilled)Directions:
1
Position rack in center of oven and preheat to 450°F
2
Line large rimmed baking sheet with parchment paper
3
Combine first 4 ingredients in processor; blend 5 seconds
4
Add butter; using on/off turns, cut in until mixture resembles very coarse meal
5
Transfer to large bowl
6
Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps
7
Gather dough into ball
8
Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick
9
Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds
10
Place 2 inches apart on prepared sheet
11
Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits
12
Place on baking sheet
13
Brush biscuits with cream; sprinkle with coarsely ground black pepper
14
Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes
15
Cool 15 minutes
16
Serve warm or at room temperature
17
Position rack in center of oven and preheat to 450°F
18
Line large rimmed baking sheet with parchment paper
19
Combine first 4 ingredients in processor; blend 5 seconds
20
Add butter; using on/off turns, cut in until mixture resembles very coarse meal
21
Transfer to large bowl
22
Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps
23
Gather dough into ball
24
Transfer to lightly floured surface; pat out to 10-inch round, about 3/4 inch thick
25
Using 2 3/4- to 3-inch-diameter biscuit or cookie cutter, cut out 8 rounds
26
Place 2 inches apart on prepared sheet
27
Gather dough scraps together; press out to 3/4-inch thickness and cut out additional rounds for total of 11 to 12 biscuits
28
Place on baking sheet
29
Brush biscuits with cream; sprinkle with coarsely ground black pepper
30
Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes
31
Cool 15 minutes
32
Serve warm or at room temperature