Salt and Pepper Biscuits

Salt and Pepper Biscuits image


  • 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


  • STEP 1

    Preheat oven to 425°.

  • STEP 2

    Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.

  • STEP 3

    Pulse baking powder, kosher salt, sugar, 1/2 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.

  • STEP 4

    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).

  • STEP 5

    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.

  • STEP 6

    Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. Hood® Heavy Cream; sprinkle with sea salt and more pepper.

  • STEP 7

    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.)

Per serving: Calories: 251, Carbohydrate: 26 grams, Fat: 14 grams, Saturated fat: 9 grams, Protein: 4 grams, Cholesterol: 43 milligrams, Sodium: 336 milligrams, Calcium: 134 milligrams.

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