These are everything a good buttermilk biscuit should be: light, flaky, and exceedingly tender. They make appearances all over the menu at Bar Americain; they’re a fought-over item in our bread basket, the basis of Miss Stephanie’s Biscuits and Cream Gravy (page 223), and when I’m not feeling the waffles, the perfect accompaniment for fried chicken (page 131). A liberal dusting of black pepper gives the biscuits a subtle flush of heat that distinguishes them from the rest. The purists among you can leave out this last step if you prefer your biscuits free of adornment—they’re still melt-in-your-mouth good.
Recipe information
Yield
Makes 10 to 12
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
Step 2
Combine the flour, baking powder, baking soda, and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
Step 3
Scrape the dough onto a lightly floured counter. Pat the dough into a 10 x 12-inch rectangle about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough and repeat to cut 10 to 12 biscuits total.
Step 4
Place the biscuits 2 inches apart on the baking sheet, brush the tops with the cream, and sprinkle with the black pepper. Bake the biscuits until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.
