Recipe courtesy of Ree Drummond

Black Pepper and Sage Biscuits

Name: Black Pepper and Sage Biscuits
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 32 biscuits
Ingredients: 6 cups all-purpose flour, plus more for dusting; 2/3 cup 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

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Total: 25 min
Active: 10 min

Yield: 32 biscuits

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Ingredients

6 cups all-purpose flour, plus more for dusting

2/3 cup 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

Directions

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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.