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
- 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.
Nutritional values are approximate.