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

Directions

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.

Cook’s Note

This recipe is doubled to make 32 biscuits.

This recipe has been updated and may differ from what was originally published or broadcast.

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Black Pepper and Sage Biscuits

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