SALT-AND-PEPPER BISCUITS

Salt-and-Pepper Biscuits image

Provided by Alison Roman

Yield Makes 8 servings

Number Of Ingredients 11

3/4 cup sour cream
4 tablespoons heavy cream, divided
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper plus more
2 cups all-purpose flour plus more for surface
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
Flaky sea salt (such as Maldon)
Salt-and-Pepper Butter (optional)
A 2 1/4"-diameter biscuit or cookie cutter

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.