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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
- 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
- Heat the oven to 400* Get out your food processor, a baking sheet, a knife and a pastry brush.
- In the bowl of the food processor, add the flour, baking powder, baking soda, sugar, salt and pepper. Pulse to combine, about 5 seconds.
- 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.
- 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.
- 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!