Salt-And-Pepper Biscuits
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Whisk sour cream and 3 tablespoonss heavy cream in a small bowl
3
Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining
4
Transfer mixture to a large bowl
5
Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix)
6
Roll out dough on a lightly floured surface until 3/4" thick
7
Using cutter, cut out biscuits, rerolling scraps as needed
8
Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper
9
Bake until golden brown on the tops and bottoms, 15–20 minutes
10
Serve warm with Salt-and-Pepper Butter, if desired
11
DO AHEAD: Dough can be made and cut out 6 hours ahead
12
Cover and chill
13
Biscuits can be baked 2 hours ahead
14
Reheat before serving, if desired
15
Preheat oven to 425°F
16
Whisk sour cream and 3 tablespoonss heavy cream in a small bowl
17
Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining
18
Transfer mixture to a large bowl
19
Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix)
20
Roll out dough on a lightly floured surface until 3/4" thick
21
Using cutter, cut out biscuits, rerolling scraps as needed
22
Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper
23
Bake until golden brown on the tops and bottoms, 15–20 minutes
24
Serve warm with Salt-and-Pepper Butter, if desired
25
DO AHEAD: Dough can be made and cut out 6 hours ahead
26
Cover and chill
27
Biscuits can be baked 2 hours ahead
28
Reheat before serving, if desired