Salt & Pepper Biscuits
2015 is going by way too fast. At least once a day I find myself saying I can’t believe it’s (insert month here). Now that Halloween has come and gone, my mind is racing towards Thanksgiving, possibly my favorite food holiday. From turkey to endless sides, I should just give it number one status.
I’ve started experimenting with what I am planning to bring to the big meal. Baked in a cast iron skillet, these pull-apart salt & pepper biscuits were flaky and full of buttery flavor. They were tasty served warm or at room temperature, so they won’t hog prime oven time, a major plus on Thanksgiving.
Salt & Pepper Biscuits
Adapted from Food & Wine November 2015
Makes 18 biscuits
2-1/2 cups all-purpose flour plus more for worksurface
4 teaspoons baking powder
1 tablespoon black pepper
1 teaspoon kosher salt
10 tablespoons butter, cold, cut into cubes plus more for brushing
1-1/4 cups buttermilk
Preheat the oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, black pepper and salt. Using a pastry blender or a fork, cut the butter cubes into the dry ingredients until they are the size of pebbles. Stir in the buttermilk.
Turn out the dough onto a lightly floured worksurface and pat 1 inch thick. Using a 2-inch cutter, cut out the biscuits and place in a buttered 12-inch cast-iron skillet.
Bake for 40 minutes until light golden brown.
