Salt And Pepper Biscuits
Salt And Pepper Biscuits
Even the pickiest eaters know that a holiday plate is incomplete without a buttery biscuit. Hood Sour Cream mixed into the dough makes these Salt and Pepper Biscuits a soft and delicious compliment to any meal! For more delicious seasonal recipes visit Hood.com.
Servings
8
Ingredients
- 3/4 cup sour cream, such as hood
- 4 tablespoon heavy cream, such as hood, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon coarsely ground black pepper plus more
- 2 cup all-purpose flour plus more for surface
- 6 tablespoon chilled unsalted butter, cut into pieces
- •sea salt
Directions
- Preheat oven to 425 degrees.
- Whisk Hood® Sour Cream and 3 tablespoons. Hood® Heavy Cream in a small bowl.
- Pulse baking powder, kosher salt, sugar, ½ 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 loose dough comes together (for tender biscuits, do not overmix).
- Roll out dough on a lightly floured surface until 3/4 inch thick. Using 2 1/4 inch-diameter biscuit or cookie cutter, cut out biscuits, rerolling scraps as needed.
- Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablesppon Hood® Heavy Cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm.