Salt & Pepper Biscuits
Prep time
Cook time
Total time
Flaky, buttery salt and pepper biscuits.
Serves: 8 biscuits
  • ¾ cup sour cream (full fat)
  • 4 tablespoons heavy cream, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon coarsely ground black pepper
  • 2 cups all-purpose flour, plus more for rolling out the dough
  • 6 tablespoons cold unsalted butter, cubed
  1. Preheat your oven to 425 degrees F. Whisk together the sour cream and three tablespoons of heavy cream.
  2. In a food processor, pulse together the baking powder, kosher salt, sugar, ½ teaspoon ground black pepper and 2 cups of flour in a food processor. Add in the butter a few cubes at a time and pulse until coarse crumbs form.
  3. Place the mixture in a large bowl, and using a spoon, mix in sour cream mixture until just combined - you want to have a light, shaggy dough, being careful not to overmix (if you're pressed for time, you can make the dough a day ahead and refrigerate until ready to bake).
  4. Roll out dough on a lightly floured surface until ¾-inch thick. Using a 2.5-inch diameter cutter, cut out biscuits, re-rolling scraps as needed, until you've used all the dough. When you're cutting out the dough, try your best not to twist the cutter, as that removes some of the nice layers from the sides. Place the biscuits on a parchment-lined baking sheet (this is important for evenly-browned biscuits) and brush with remaining one tablespoon of heavy cream.
  5. Bake the biscuits until golden brown on the bottom (you can pick one up to check), about 15 minutes or so. My biscuits didn't look particularly browned on top, but for buttery, flaky biscuits, I think it's important to under-bake them just a bit. Serve warm or place in a basket and serve within a few hours.
Adapted From
Recipe by The Crepes of Wrath at