Black Pepper Biscuits

Patty Ward


This is a Bobby Flay recipe that I just love to make. So easy! I have a passion for black pepper. I put it on most every thing I eat. I buy good black pepper from the Malabar region of Inda. These are some of the finest peppercorns in the world. They are large, fragrant and have a real bite to them. My husband and I share the same thoughts on pepper (and a whole lot of other things too).
So if you are like us and like biscuits and just about anything else with a good, ground black pepper applied liberally, this recipe is for you!

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4-6 / Difficulty: EASY


15 Min


15 Min


4 c
all purpose flour
4 tsp
baking powder
1 tsp
baking soda
1 tsp
12 Tbsp
cold unsalted butter, cut into small pieces
1 1/2 c
cold buttermilk
1/2 c
heavy cream
2 Tbsp
coarsely ground black pepper
4 Tbsp
unsalted butter, melted

Directions Step-By-Step

Pre-heat oven to 450 degrees F.
Combine flour, baking powder, baking soda and salt 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 4-5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter. Pat the dough into a 10 X 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on a 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 and sprinkle with black pepper. Bake the biscuits for 12-15 mintues or until lightly golden brown. Remove from the oven and brush the tops with melted butter. Optional: grind more pepper onto the tops after applying the butter.

About this Recipe

Course/Dish: Biscuits
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #pepper, #tasty