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Epicurious

Cracked Black Pepper Pull-Apart Biscuits

By Katherine Sacks

5.0

(8)

Image may contain Food Bread Confectionery Sweets Fried Chicken Bird and Animal
Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell

These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 16 biscuits

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus 1/2 pound (2 sticks), cut into pieces, softened
4 cups all-purpose flour
2 cups cake flour
2 tablespoons baking powder
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 cup vegetable shortening
2 1/2 cups buttermilk
1 teaspoon flaky sea salt

Special equipment:

Two (8") cake pans or one (9x13") baking dish

Preparation

  1. Step 1

    Preheat oven to 425°F. Grease cake pans or baking dish with 1 Tbsp. melted butter.

    Step 2

    Combine all-purpose flour, cake flour, baking powder, pepper, kosher salt, and baking soda in a large bowl. Add shortening and 1/2 pound softened butter. Using your hands or a fork, mix just until mixture is coarse and mealy. Stir in buttermilk just until a shaggy dough forms.

    Step 3

    Divide dough into 16 heaping 1/3-cup portions. Place 7 around the perimeter and 1 in the center of each cake pan (or nestle all 16 into baking dish). Brush biscuits with remaining 3 Tbsp. melted butter, sprinkle with sea salt, and bake until puffed and golden brown, 35–40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, then reinvert. Serve warm or at room temperature.

TagsBiscuitPastriesAmericanCake FlourFlourButtermilkDairySideDinnerLunchBreakfastBrunchNut FreeVegetarianBakingKwanzaaThanksgivingEpicurious

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