Black Pepper Biscuits

By The Buttery Babe, Emily Kutchins Adler
November 29, 2017
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Author Notes: These light and tender biscuits pack a tiny punch. Just enough pepper to make them deliciously savory, and buttermilk for a pleasant tang. Whip them up in the food processor and still have a clean kitchen!The Buttery Babe, Emily Kutchins Adler

Serves: 10

Ingredients

  • 4 cups all purpose flour
  • 1.5 teaspoons kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 cup cold butter, cut into tablespoon chunks
  • 2 cups buttermilk, cold
  • 2 tablespoons milk
  • black pepper for garnish

Directions

  1. Heat the oven to 400* Get out your food processor, a baking sheet, a knife and a pastry brush.
  2. In the bowl of the food processor, add the flour, baking powder, baking soda, sugar, salt and pepper. Pulse to combine, about 5 seconds.
  3. Add the cold butter and pulse until the butter is in very small bits and the flour looks a little chunky. With the motor running, add the buttermilk. Keep the motor on until the dough starts to come together.
  4. Dump the dough onto a cutting board or the counter, knead just to bring everything together. Flatten the dough out with your hand into a rectangle, about 12″ x 8″. Use a sharp knife to cut the dough into 20 squares.
  5. Put the biscuits on the tray, spaced about 1″ apart. Brush with the milk and give each another crack of pepper. Slide into the hot oven and bake for 18-20 minutes. Serve with butter, of course!

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