Black Pepper and Sage Biscuits

Total Time:
25 min
10 min
15 min

32 biscuits

  • 6 cups all-purpose flour, plus more for dusting
  • 2/3 cups powdered milk
  • 2 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon cream of tartar
  • 2 teaspoons ground sage, finely chopped
  • 2 sticks cold butter, cut into bits, plus 1/2 stick melted butter
  • 1 cup cold shortening
  • 3 cups buttermilk
Watch how to make this recipe.
  • Special equipment: a pastry cutter

  • Preheat the oven to 450 degrees F.

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

  • Using a pastry cutter, cut the cold 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 the melted butter.

  • Bake until golden brown, 10 to 12 minutes.

Note: This recipe has been updated and may differ from what was originally published or broadcast.

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