Black Pepper Biscuits
Elevate your biscuit game with these irresistibly savory Black Pepper Biscuits, a perfect blend of buttery layers and bold, peppery warmth. Crafted with just a handful of pantry staples, these flaky treats are infused with coarsely ground black pepper for a subtle kick that complements their golden, tender texture. The secret to their perfect flakiness lies in folding the dough to create delicate layers, while optional honey glazing adds a hint of sweetness for a heavenly contrast. Ready in under 30 minutes, these biscuits are as versatile as they are easy to make—serve them warm with butter for breakfast, as a side to hearty soups, or dressed up for a gourmet brunch. Perfect for biscuit lovers seeking a savory twist, this recipe will quickly become a staple in your comfort food repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Coarsely ground black pepper
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Whole milk
- 1 tablespoon Honey (optional, for glazing)
- 0.5 teaspoon Additional black pepper (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and coarsely ground black pepper until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the butter; visible chunks ensure flakiness in the biscuits.
Gradually pour in the milk while stirring with a fork until a shaggy dough forms. Avoid overmixing; the dough should be slightly sticky but cohesive.
Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 1 inch thick. Fold the dough in half, turn it 90 degrees, and gently flatten again. Repeat this folding process 2-3 times to create flaky layers.
Using a floured biscuit cutter or the rim of a glass, cut out biscuits and transfer them to the prepared baking sheet. Gather any scraps, reshape, and cut out more biscuits until all the dough is used.
For an optional glaze, lightly brush the tops of the biscuits with honey. If desired, sprinkle with additional black pepper for extra bite.
Bake the biscuits in the preheated oven for 10-12 minutes, or until golden brown on top and cooked through.
Remove from the oven and let the biscuits cool slightly on a wire rack before serving warm with butter, jam, or any favorite spread.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 26.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 305 mg | 23% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
