SALT-AND-PEPPER BISCUITS
Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much.
Provided by Alison Roman
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk sour cream and 3 tablespoonss heavy cream in a small bowl.
- Pulse baking powder, kosher salt, sugar, 1/2 teaspoon 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 shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).
- Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.
- Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15-20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.
- DO AHEAD: Dough can be made and cut out 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.
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