BLACK PEPPER BUTTERMILK BISCUITS & GARLIC CHEDDAR BUTTER yields 6 biscuits
2 cups flour
2 teaspoons FRESH ground black pepper
1 teaspoon FRESH ground sea salt
1 tablespoon baking powder
8 + 2 tablespoons COLD butter, diced
1 cup FULL fat buttermilk
1/2 cup gruyere, shredded (optional)
Coarse flavored salt (optional)
- Preheat oven to 400°.
- Sift together the flour, salt, pepper and baking powder.
- Cut 8 tablespoons of diced butter and cheese if using into the flour mixture until it’s the size of peas.
- Add the buttermilk, mixing until dough comes together. DO NOT OVER MIX or you will have tough biscuits. If dough is too dry add more buttermilk 1 tablespoon at a time.
- Turn out onto a lightly floured board and arrange dough into a rectangle about 1 1/2 inches thick.
- Cut biscuits and arrange on baking sheet.
- Melt remaining butter and brush dough before and after baking.
- Sprinkle with flavored salt if using.
- Bake until puffed and golden, 12-15 minutes.
GARLIC CHEDDAR BUTTER
1 1/2 cups shredded cheddar cheese (I used FACE ROCK mixed milk cheese)
3 tablespoons FRESH parsley, chopped
1 cup butter, room temperature
2 cloves garlic, FINELY minced
pinch of FRESH ground sea salt and black pepper
- Mix everything all together by hand.
- Once butter is well combined, transfer to serving dish and refrigerate until needed.