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Salt & Pepper Biscuits

Salt & Pepper Biscuits

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 55-60 minutes
  • Yield: 14 biscuits 1x


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.


  • 21/2 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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake for 40-45 minutes until light golden brown.
  5. The biscuits are best served warm.
  6. 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