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Salt and Pepper Biscuits

servings: 8
Salt and Pepper Biscuits

prep time

25

total time

45

ingredients

9

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Salt and Pepper Biscuits

servings: 8
INGREDIENTS:
ingredients
  • 3/4 cup Hood® Sour Cream
  • 4 Tbsp. Hood® Heavy Cream, divided
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 1/2 tsp. coarsely ground black pepper plus more
  • 2 cups all-purpose flour plus more for surface
  • 6 Tbsp. (3/4 stick) chilled unsalted butter, cut into pieces
  • sea salt 
DIRECTIONS:
directions

Preheat oven to 425°. Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl. Pulse baking powder, kosher salt, sugar, ½ tsp. pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a loose dough comes together (for tender biscuits, do not overmix). Roll out dough on a lightly floured surface until 3/4” thick. Using 2 1/4”-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed. Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm.

(Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.)

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