Black pepper biscuits
- 3 cups all purpose flour
- 4 tsp sugar
- 4 tsp baking powder
- 2 tsp cracked black pepper
- 1 tsp salt
- 1/2 cup plus 2 tbsp unsalted butter, chilled, cut up, divided
- 1 cup cold whole milk
Heat oven to 425°F. Line two baking sheets with parchment paper. In large bowl, whisk together flour, sugar, baking powder, pepper and salt. With pastry blemder or 2 knives, cut into 1/2 cup of the butter until mixture resembles coarse crumbs with some pea sized pieces. Stir in milk just until soft dough forms.
On lightly floured surface, pat or gently roll out dough to 3/4 inch thickness. With floured biscuit cutter, cut into 2 inch rounds, pushing straight down and pulling up without twisting cutter. Place on baking sheets. Press scraps together to use all the dough.
Melt remaining 2 tbsp butter; brush over tops of biscuits. Bake 10 to 12 minutes or until light golden brown on tops and golden brown on bottoms. Cool briefly on wire rack.
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