I’ve always wanted to make my own biscuits from scratch. I finally stepped up to the challenge after watching Trisha Yearwood make these black pepper biscuits on her TV show. I figured heck, I can do that. So I did. And I was so happy that I did. These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.
The key to these black pepper biscuits is the butter. Make absolutely sure you cut the butter into small pieces. Big ones will not do. I cut the 6 tablespoon chunk into teaspoon pats first, then I cut each pat into 9 small pieces. That worked perfectly for me. If you leave the butter too big your biscuits might just fall apart. At the least you’ll have a hard time forming them into biscuits to start with. So, smaller is better! And when they come out of the oven all hot and yummy, drizzle them with my black pepper honey.
If you want that great homemade biscuit flavor but without the work, try my bread machine southern biscuits too!
Black Pepper Biscuits
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 -12 biscuits
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter cut into very small pieces, keep in freezer until ready to use
- 1 cup buttermilk
- 1 tablespoon heavy cream
- Finely ground black pepper
Preheat oven to 450 F.
Sift the flour, baking powder, salt and baking soda into a large bowl.
Add the butter cubes. Break up any pieces that stick together. Use your fingers to combine the butter with the flour mixture.
Add the buttermilk and stir until a dough forms.
Lightly pack the dough with your hands and place onto a lightly floured surface. Use the palms of your hands to flatten out into a 1" thick shape.
Use a 2 1/2" biscuit cutter to cut the dough into rounds. Transfer to a baking sheet lined with a silicon mat or parchment paper. Use any remaining dough scraps by pressing them back together with your hands and cutting more biscuits.
Brush the tops of the biscuits with the heavy cream and sprinkle generously with the black pepper.
Bake until starting to turn golden brown, 10-12 minutes.
I wasn’t sure how I was going to word this post on black pepper honey. I mean, yeah, it’s just honey, salt and pepper. But boy, was it ever good on a few toasted English muffins. I never thought about just how much salt and pepper really could make honey even better than it already is. It’s just that easy. Great anywhere you use “regular” honey.
My great uncle kept bees for a while when I was younger. I was (and still am) fascinated by them. It’s amazing how much different fresh honey tastes than the mass-produced honey you find in the grocery store. It’s like night and day.
Try some black pepper honey on my deep fried biscuits or better yet, my black pepper biscuits. Yeah, they’re crazy good.
Black Pepper Honey
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 cups
- 2 cups quality honey
- 2 teaspoons freshly ground black pepper
- A pinch of Kosher salt
Pour honey into a medium saucepan over medium heat until you notice bubbles starting to appear along the edges of the pan.
Add the pepper and salt and stir.
Bring to a simmer then remove from the heat and let cool completely.
Store in an air-tight container.
Note: The honey does not require refrigeration, but you should use it up within a few weeks.
Don’t you just love when an incredibly simple dish comes out so fantastic? I was looking for a little something to take to dinner at Anita’s sister’s house. Nothing big, just something fresh. Since strawberries were in season I picked up a few pints and made these delicious black pepper strawberries. The perfect combination of citrus and berry with a nice peppery twist. I even added a bit more pepper than the recipe called for (because I love freshly ground black pepper). Yummy!
You can’t skip on the time these black pepper strawberries need to sit in the fridge before you serve them. They need that hour to absorb some of pepper and citrus-flavored juices. Toss them just before serving.
Also try my strawberry cheesecake salad.
Black Pepper Strawberries
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 -8 servings
- 2 pints strawberries rinsed, dried, hulled and quartered
- Juice of 1/2 lemon
- Juice of 1 large orange
- 3 tablespoons sugar
- 1 1/2 teaspoon freshly ground black pepper
- Whipped cream
Whisk the lemon juice, orange juice, sugar and pepper in a large bowl until combined.
Add the strawberries.
Toss gently to coat.
Cover and refrigerate for 1 hour.
Serve topped with whipped cream.