Black Pepper and Sage Biscuits

  • Total: 25 min
  • Active: 10 min
  • Yield: 32 biscuits
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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 


Special equipment:
a pastry cutter
  1. Preheat the oven to 450 degrees F.
  2. Stir together the flour, powdered milk, baking powder, sugar, salt, pepper, cream of tartar and sage in a medium bowl.
  3. Using a pastry cutter, cut the cold butter and shortening into the dry mixture until blended thoroughly.
  4. Stir in the buttermilk so the dough comes together.
  5. On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
  6. 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.
  7. Bake until golden brown, 10 to 12 minutes.

Cook’s Note

This recipe is doubled to make 32 biscuits.

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