Black Pepper Cream Biscuits

These are the savory cousin of the sweet breakfast biscuit. Two tablespoons of coarsely ground black pepper scattered on top gives every bite a slow heat that holds its own against butter, gravy, or a slice of country ham.

The method follows the classic food-processor approach. Cold butter gets pulsed into flour until the mixture looks like coarse meal, then cold buttermilk goes in just until the dough barely comes together. Over-pulsing at either stage melts the butter and kills the flake.

A brush of heavy cream before the pepper helps the cracked pepper stick and gives the tops a rich golden sheen in the hot oven. Pull the biscuits at 12 to 15 minutes and finish with a brush of melted butter while still hot, which is the move that turns a good biscuit into a great one.

Chef Tips

• Keep everything cold. Freeze the butter for 10 minutes before cutting it in, and use buttermilk straight from the fridge.
• Don’t twist the biscuit cutter as you press down. Cut straight through so the edges can rise.
• Pat the dough, don’t roll it. Rolling compresses the layers and flattens the rise.
• Use coarsely ground pepper, not fine. You want visible flakes that pop on the tongue.

Variations

• Fold ¾ cup shredded sharp cheddar or grated Parmesan into the dough before adding buttermilk.
• Swap some of the pepper for chopped fresh rosemary or thyme.
• Add a splash of hot sauce to the buttermilk for extra heat.