Salt & Pepper Biscuits

Salt & Pepper Biscuits


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

11/4 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.


Adapted from Food & Wine November 2015