Black Pepper and Sage Biscuits
- Total: 25 min
- Active: 10 min
- Yield: 32 biscuits
- Total: 25 min
- Active: 10 min
- 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
Directions
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.
Cook’s Note
This recipe is doubled to make 32 biscuits.
