Black Pepper Biscuits Cooking Club
Elevate your baking game with these irresistibly flaky Black Pepper Biscuits, a savory twist on a classic favorite! Perfectly seasoned with freshly ground black pepper and a hint of flaky sea salt, these buttery biscuits strike the ideal balance between bold flavor and delicate texture. The recipe features a clever folding technique that creates beautifully layered, melt-in-your-mouth biscuits worthy of any cooking club or weekend brunch. Brushed with heavy cream for a golden finish and baked to perfection in just 15 minutes, these pepper-infused biscuits pair wonderfully with soups, salads, or simply a pat of melting butter. Whether you're hosting friends or treating yourself, this quick and easy recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Granulated sugar
- 0.5 teaspoons Salt
- 1.5 teaspoons Freshly ground black pepper
- 0.5 cups Cold unsalted butter, cubed
- 0.75 cups Cold whole milk
- 2 tablespoons Heavy cream (for brushing)
- 1 teaspoon Flaky sea salt (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, granulated sugar, salt, and black pepper until well combined.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces.
Make a well in the center of the mixture and pour in the cold milk. Gently mix the dough with a fork or spatula until it just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick.
Fold the rectangle into thirds, like folding a letter, and gently pat it out again. Repeat this process 2-3 times to create flakey layers in the biscuits.
Using a 2.5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Avoid twisting the cutter to ensure the biscuits rise properly.
Gather the remaining dough, re-roll, and cut out more biscuits until all the dough is used.
Brush the tops of the biscuits with heavy cream for a golden finish. If desired, sprinkle with flaky sea salt for added texture.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
Remove from the oven and let cool slightly before serving. These biscuits are best enjoyed warm.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4581 mg | 199% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 14.6 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 575 mg | 12% | |
*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.
