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Black-Pepper Biscuits with Sorghum

  • prep: 10 mins
    total time: 35 mins
  • yield: Makes 10




  • 4 cups all-purpose flour, plus more for surface
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 2 teaspoons freshly ground pepper, plus more for biscuit tops
  • 1 1/2 sticks cold unsalted butter, cut into pieces, plus more, softened, for serving
  • 1 1/2 cups buttermilk
  • 2 tablespoons heavy cream
  • 1/2 cup pure cane sorghum (


  1. Step 1

    Preheat oven to 450 degrees. Combine flour, baking powder, baking soda, salt, and pepper in a food processor, and pulse to combine. Add butter, and pulse until mixture resembles cornmeal, 4 or 5 times. Add buttermilk, and pulse until the mixture just barely comes together.

  2. Step 2

    Transfer to a lightly floured surface, and gently pat into a rectangle about 1 1/4 inches thick (do not overwork dough). Cut out 8 rounds using a 2 1/2-inch round cutter, and place on a parchment-lined baking sheet. Gently press scraps together, cut out 2 more rounds, and place on baking sheet. Brush tops with heavy cream, and generously sprinkle tops with pepper.

  3. Step 3

    Bake until tops are golden brown, 14 to 16 minutes. Serve warm with sorghum and butter.

Martha Stewart Living, June 2012