Black Pepper and Sage Biscuits

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
16 biscuits

CATEGORIES
Ingredients
  • 3 cups all-purpose flour, plus more for dusting
  • 1/3 cup powdered milk
  • 5 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground sage, finely chopped
  • 1/2 cup or 1 stick cold butter, cut into bits
  • 1/2 cup shortening, cold
  • 1 1/2 cups buttermilk
  • 1/2 stick melted butter
Directions

Preheat the oven to 450 degrees F.

Stir together the flour, powered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.

Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.

Stir in the buttermilk so the dough comes together.

On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.

Cut out the circles with a biscuit cutter or glass. Place the biscuits in cast-iron skillets, then brush the tops with melted butter.

Bake in the oven until golden brown, 10 to 12 minutes.

Cook Notes: This recipe is doubled to make 32 biscuits.

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    Recipe courtesy of Bobby Flay