A flaky biscuit with bright flavors like fresh chives and buttermilk and some back-of-your-throat spice from coarsely ground black pepper.
Course Breads & Baked Goods
Keyword biscuits, black pepper, butter, buttermilk, chives
Prep Time 10mins
Cook Time 20mins
Additional Time 5mins
Total Time 35mins
Author Laurie McNamara
2cupsunbleached all-purpose flourplus more for dusting
1/2teaspooncoarse black pepperplus more for sprinkling
1/2cupcold buttercut into pieces
Preheat your oven to 375°.
In a large bowl combine the flour, chives, baking soda, salt, black pepper, sugar and baking soda. Whisk to combine those dry ingredients.
Drop in the stick of butter that has been cut into pieces. Use a pastry blender to cut the butter into the dry ingredients until small crumbles form.
Make a well in the center of the crumbles and pour in the cold buttermilk. Slowly stir the dry ingredients into the wet until the biscuit dough forms.
On a lightly floured surface, gently knead the dough until it comes together. Pat out into a rectangle that is about 8x11 in dimension and about a 1/2 inch thick.
Lightly dust your 2 inch biscuit cutter with flour and stamp out 8 biscuit rounds. Gather the dough scraps and form into a smaller rectangle and stamp out 4 more rounds.
Place the biscuit rounds onto a silpat or parchment lined baking sheet. Using your first two fingers, press and make an indentation in the center of the biscuits. Brush with heavy cream and sprinkle with black pepper.
Bake the biscuits in your preheated oven for 18-20 minutes or until lightly golden.