Black-Pepper Biscuits with Sorghum
Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
- Total Time:
- Yield: Makes 10
Source: Martha Stewart Living, June 2012
- 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
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.
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.
Bake until tops are golden brown, 14 to 16 minutes. Serve warm with sorghum and butter.