black pepper biscuits

My husband and I had a "Southern" Thanksgiving last year.

Turkey with bacon stuffing.

Buttermilk mashed potatoes.

Creamed spinach.

Corn pudding.

And these.

I don't know if they are actually "southern", per say, but they fit in perfectly with our meal.

We have made them a lot since.

Enjoy!

Black Pepper Biscuits

Serves 4-6.

Adapted from Bobby Flay.

2 tablespoons freshly ground black pepper, divided

4 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons cold butter, cut into small pieces

1 1/2 cups cold buttermilk

1/2 cup heavy cream

4 tablespoons butter, melted

Preheat oven to 450*.

Combine 1 tablespoon black pepper, 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 or 5 times or until the butter is in small peas. Add the buttermilk and pulse until the mixture just begins to come together.

Dump the dough onto a lightly floured counter. Pat the dough into a 10x12" rectangle about 3/4" thick. Use a 3" round cutter to make 8 biscuits then place them on a baking sheet. Press together the scraps of dough, and repeat process. Brush the tops with cream and sprinkle with the rest of the black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and liberally brush the tops with melted butter.

Enjoy!