12 tbsp (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus 4 tbsp (1/2 stick), melted
1 1/2 cups buttermilk, chilled
1/2 cup heavy cream
Freshly ground pepper
Instructions
Preheat the oven to 450. Line a large baking sheet with parchment paper.
Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter. Pat into a 10x12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 tsp total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.
Serving
Suggestions
Serve with Sausage Patties and Cream Gravy and scrambled eggs
Originally Submitted
9/15/2011
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