Baked in a cast iron skillet, pull-apart salt & pepper biscuits are flaky and buttery with a definite kick. They’re best eaten warm from the oven.
2–1/2 cups all-purpose flour plus more for dusting work surface
4 teaspoons baking powder
1 tablespoon black pepper
1 teaspoon kosher salt
10 tablespoons butter, cold, cut into cubes plus 1 tablespoon melted butter for brushing pan and biscuits
1–1/4 cups buttermilk
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the flour, baking powder, black pepper and salt. Using a pastry blender or a fork, cut the cold cubed butter into the dry ingredients until it is the size of pebbles. Stir in the buttermilk.
Turn out the dough onto a lightly floured work surface and pat 1 inch thick. Using a 2-inch cutter, cut out the biscuits and place them in a buttered 12-inch cast-iron skillet, so they are just touching.
Bake for 40-45 minutes until light golden brown.
The biscuits are best served warm.
To revive the biscuits the day after they are baked, warm them in a 300-degree oven for 10 minutes.