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Black Pepper Buttermilk Biscuits

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  • Prep 15 min
  • Total 30 min
  • Servings 20
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Buttery, flaky, peppery biscuits doused in heavy cream. The end. (From the Food Network)
by: Girl vs Dough
Updated Jan 12, 2015
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  • 4 cups Gold Medal™ unbleached all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks cold, unsalted butter, cut into small pieces, plus 1/2 stick, melted
  • 1 1/2 cups buttermilk, chilled
  • 1/2 cup heavy cream
  • Freshly ground pepper


  • 1
    Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside.
  • 2
    In a large bowl, whisk together flour, baking powder, baking soda and salt. Cut in cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add buttermilk and stir with a wooden spoon or spatula until just combined.
  • 3
    Place dough on a lightly floured counter and roll out, using your hands, into a 10-by-12-inch rectangle about 3/4-inch thick. Using a 2-inch round cookie or biscuit cutter, cut dough into circles and place them 1 inch apart on prepared baking sheets. Re-roll out the scraps and repeat until most or all of the dough is used up.
  • 4
    Brush tops with heavy cream and sprinkle with a few dashes of ground pepper. Bake until golden brown, about 15 minutes. Remove from oven and place on a cooling rack with parchment paper or a baking sheet underneath (to catch the butter). Brush melted butter on tops of warm biscuits; serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Let’s make a list of things that are awesome (because you know you love lists as much as I do).

    Ice cream.
    Tablespoon. J

    So basically, this list makes me a hermit who likes puppies and this awesome website called Tablespoon, but it also means I’m a biscuit fiend. So when the craving hit me one recent weekend – after getting up ridiculously early for a weekend morning AND having already exercised (thus the excuse for biscuits) – I got to baking these Black Pepper Buttermilk Biscuits.

    Good grief, people. This is biscuit madness up in here! These babies are buttery, flaky, peppery, made with buttermilk and doused in heavy cream – HEAVY. CREAM. Let’s think about how awesome that is for a second. Great. Glad you’re back.

    They’re also pretty dang easy to make, which is why I decided to make them on this one insanely productive morning. I wanted to bake them for the husband for breakfast before he woke up, in one of those rare (read: never happens) moments when he is awakened by the intoxicating smell of delicious biscuits being baked and finds me all fancy and cute-looking wearing pearls and heels in my sparkling clean kitchen… but the reality was more like a war zone of flour on the table, my hair akin to a bird’s nest and my socks mismatched and holey. BUT STILL. I made biscuits. That’s the moral of the story.

    Whatever you find awesome in life – cookies, bike rides, the Grand Canyon – I hope you also find a bit of awesomeness when you bite into one of these delicious biscuits. And I hope whomever you share them with feels the same way. Biscuits just make the world a better – nay, more awesome – place.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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