1 Video | Photo: Black Pepper Biscuits Recipe
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups cold buttermilk
- 1/2 cup heavy cream
- 2 tablespoons coarsely ground black pepper
- 4 tablespoons unsalted butter, melted
Directions
Preheat oven to 450 degrees F.
Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.
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By mapgirl121
Sunnyvale, CA
on May 12, 2013
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I saw this recipe on Brunch at Bobby's and made them this morning for brunch. They turned out SO good. I didn't even use a food processor - just a dough cutter. I refrigerated the dough a bit before cutting the biscuits and it was much easier to work with. My husband LOVED them. The only thing I would do different next time is add a bit more salt or use salted butter. It needed a little more salt in my opinion, but they were great.
By monicayork66
on April 18, 2013
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Tasty? What did you think?Finally..I made great biscuits! I can hold my head high in Georgia now. Thanks Booby.
By jovanna_2562938
Long Island, NY
on April 08, 2013
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I halved the recipe b/c it makes enough for a small army. I weighed the flour to 9 ozs to 2 cups of AP flour. I like to weigh flour bc it aids in consistent results each time you make them. These were tasty, light, and had a good rise. I cut the rounds into 2 1/2" biscuits, and it made 8 biscuits using the half recipe. It's not important to use the pepper. The biscuit is good enough on its own. I had better luck with this recipe than those using self-rising flour. Perhaps my self-rising flour was old, or maybe it was the recipe, but either way, this is just as easy and more reliable than other biscuits I have made. Next time, I would like to make the dough, cut out the biscuits, and freeze to keep them on hand.
Read all 42 reviews