Ingredients

 

• 3 cups all-purpose flour

• 1 tsb. Baking powder

• ½ tsp. baking soda

• ½ tsp. kosher salt

• 1 ½ teaspoon fresh black pepper

• 1/3 unsalted butter softened

• ¾ cup buttermilk

 

DIRECTIONS: 

 

1. Preheat the oven to 425 degrees

 

2. Sift the flour, baking powder, baking soda, salt and pepper into a large bowl. Add butter, using a pastry blender or two knives, cut in the butter until mixture resembles coarse cornmeal.

 

3. Add buttermilk and stir lightly with a fork. Turn the dough onto a floured surface. Sprinkle a little more flour over the dough if it is sticky. Knead lightly 4 or 5 times.

 

4. Roll out or pat the dough into an 8-inch about 2 inches thick. Using a 2-inch biscuit or cookie cutter or glass rim dipped in flour, cut the dough into rounds. Gently reroll scraps and cut into rounds.

 

5. Place the biscuits on a lightly greased baking sheet, allowing a little space between them. Bake on a lower oven rack until golden brown, 12 to 15 minutes.