Salt and Pepper Biscuits
- 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
Preheat oven to 425°.
Whisk Hood® Sour Cream and 3 Tbsp. Hood® Heavy Cream in a small bowl.
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.
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.)
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.