Black Pepper Biscuits

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These are delicious, easy, and really quick to make. I took other reviewer's advice and used salted butter instead of unsalted.

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was so easy and delicious to make...

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I have been looking for the perfect biscuit for years and none have fulfilled my criteria for the perfect biscuit...it's ridiculous how many variations of the many biscuit recipes I've tried. Bobby Flay does not come to mind when I was biscuit questing yet again but I caught his show as he made these and I gave he recipe a whirl. This recipe is my keeper and I have stopped searching. Nothing but compliments and second helpings when I make them. I even sent a photo of a tall flaky biscuit to my daughter and encouraged her to add this to her recipe repetoire. The recipe comes together quickly and is so much more satisfying then the canned biscuits. Add pepper or not, baste with butter or not. Make these biscuits fit your entree and they will be a terrific compliment to your meal. Thanks Bobby, I'm moving on to find other ultimate recipes to add to my "keeper" recipes.

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I made these to have with stew rather than cream gravy as Bobby does with his restuant. Perhaps a bit more salt or regular butter. Just do not see the need for the cream and black pepper topping or the extra non slat butter on top. I love a good biscuit, will keep on looking for the perfect recipe.

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I made these for breakfast this morning and they were great. I have to admit they were a little bland but usually biscuits are but I liked that I didn't taste the baking powder like do in the other recipe that I've always used. This will probably be my go to recipe from now on.

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I made these for dinner tonight with the pork sausage and peppered cream and scrambled eggs, lets just say they were amazing! The dough made more biscuits then I thought, but they are so delicious, more is never a bad thing! Thank- you for another great recipe!

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These biscuits are delicious and very easy to make. Next time I will use more cracked pepper on the top, along with some sea salt, to get past the blandness. One thing I loved was that they didn't taste like baking powder, as many biscuits do.

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Great biscuit, I will definitely save this recipe. They were easy to make and turned out light and fluffy. They also looked perfect, my husband laughed at me when he walked in the kitchen and caught me taking a picture, but they were so perfect I couldn't help it!

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I have made this recipe several times and I love it! There are a couple modifications I make that I think warrent mentioning though. I like the idea of being able to use them for biscuits and gravy or simply with butter and jam, so I leave out the cream basting and pepper. Also, after trying it both as written and the following, I found that I like the biscuits better if you kneed the dough 10-15 times after turning it out onto the counter. I think it makes them rise a little better. Lastly, I find that I like the way they turn out much better if I use a buttered glass pan (like pyrex for baking. Overall, excellent!

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Very easy to make, but a bit bland if served alone. Solved that by cutting in half and spreading with salted butter before serving. Also goes well with the sausage gravy (sops it right up! or jam.