These light and tender biscuits pack a tiny punch.  Just enough pepper to make them deliciously savory, and buttermilk for a pleasant tang.  Whip them up in the food processor and still have a clean kitchen!


  • 4 cups all purpose flour
  • 2 cups cold buttermilk
  • 2 sticks cold butter – cut into 1 tbl chunks
  • 1.5 teaspoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 tablespoon milk
  1. Heat the oven to 400*  Get out your food processor, a baking sheet, a knife and a pastry brush.
  2. In the bowl of the food processor, add the flour, baking powder, baking soda, sugar, salt and pepper.  Pulse to combine, about 5 seconds.
  3. Add the cold butter and pulse until the butter is in very small bits and the flour looks a little chunky.  With the motor running, add the buttermilk.  Keep the motor on until the dough starts to come together.
  4. Dump the dough onto a cutting board or the counter, knead just to bring everything together.  Flatten the dough out with your hand into a rectangle, about 12″ x 8″.   Use a sharp knife to cut the dough into 20 squares.
  5. Put the biscuits on the tray, spaced about 1″ apart.  Brush with the milk and give each another crack of pepper.  Slide into the hot oven and bake for 15-18 minutes.  Serve with butter, of course!

These can be frozen raw – don’t defrost, just add 3 minutes cooking.  Or bake, then when cool slide into a zip top bag and freeze.  Let thaw 30 minutes and heat in the oven for 5 minutes.

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