Black Pepper Biscuits

ingredients

4 cups all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
5 tsp. coarsely ground black pepper
12 Tbsp. cold, unsalted butter, cut into small pieces
1 1/2 cups buttermilk, cold
1/2 cup heavy whipping cream (35%)

For brushing on baked biscuits:
4 Tbsp. unsalted butter, melted
1 tsp. coarsely ground black pepper

method

Preheat oven to 450° F. Line two baking sheets with parchment paper.

To make in Food Processor: Combine flour, baking powder, baking soda, salt and 5 tsp. black pepper in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal.

To make by hand: Combine flour, baking powder, baking soda and salt in a large bowl. Scatter the butter over the top of the flour mixture and using a pastry blender or two knives, cut butter into flour mixture until the mixture resembles coarse meal.

Add the buttermilk and pulse (or stir) until the mixture just begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process.

Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream.

Bake the biscuits for 12 to 15 minutes or until lightly golden brown.

Remove from the oven and brush the tops with melted butter and sprinkle with remaining 1 tsp. black pepper..