Soft, fluffy and full of flavor. These are the BEST black pepper sourdough biscuits and we love them in our family!
We eat biscuits a lot. With dinners, as breakfast during the week, as sandwiches, the list goes on. There’s just something about a warm biscuit with a slab of butter that makes my heart happy. I have been trying several different recipes to find the best one, but none met my expectations. So I played around in the kitchen for a few days until I had baked the perfect Black Pepper Sourdough Biscuits.
We love to eat these for breakfast, as sandwiches, or as a side at dinner. And I do not feel guilty one bit because the dough is fermented and easier to digest. It’s really a win-win situation.
Tips for black pepper sourdough biscuits:
- If you use self-rising flour, the baking soda and baking powder can be omitted.
- Layers, layers, layers! Creating layers in the dough mixed with not twisting the jar/cutter create the fluffiest layers when baked.
- Keep your ingredients cold until ready to use. This makes the dough easier to work with.
- Unfed starter will allow for more flavor.
- A lot of bread making is very exact but I have found that this is not. In fact, nothing that I do with sourdough is exact and it usually turns out fine. If the dough is too thin, runny or sticky just add a little more flour (why the recipe calls for 1 1/2-2 cups). If it’s too dry, add starter or a little milk. The dough should be somewhat sticky but firm. I’m sure a lot of bread making, sourdough enthusiasts are cringing at the moment, but this has all worked just fine for my family.
- Bake in cast iron. I find my biscuits cook more evenly.
Cracked Black Pepper Sourdough Biscuits
Fresh and Fluffy biscuits with a little spice!
Ingredients
- 8 tbsp cold butter
- 1½-2 cups flour
- 1¼ cup unfed sourdough starter, cold
- ¾ tspn fresh black pepper
- ½ tspn salt
- 1 tspn baking powder
- ¼ tspn baking soda
- as needed milk (optional)
Instructions
- In a large bowl, combine all dry ingredients.
- Add butter and cut in. I use my hands and massage the butter and dry ingredients together.
- Add in the sourdough starter and combine. I mix it together with a wooden spoon until it is too thick to mix, then I knead with my hands.
- You can let the dough rise or use immediately. I usually let my dough rise for 30 minutes- 2 hours but you could let this rise for up to 24 hours.
- On a floured surface, fold the dough over itself to create "layers". This creates flaky biscuits. Pat out to about 1-1½ inches thick and cut your biscuits. You could roll this out as well, but I usually do not. I also use a mason jar to cut my biscuits. I like to keep things simple.
- Place the biscuits with the sides slightly touching in a buttered baking dish. Brush the tops with butter and sprinkle a little pepper. I prefer to use cast iron, but you could also use a baking sheet or glass dish. I find that the cast iron keeps the bottoms from getting overcooked and overall just cooks better.
- n a 400 degree preheated over, bake for 20-25 minutes or until golden brown.
Notes
- If you use self-rising flour, the baking soda and baking powder can be omitted.
- Layers, layers, layers! Creating layers in the dough mixed with not twisting the jar/cutter create the fluffiest layers when baked.
- Keep your ingredients cold until reading to use. This makes the dough easier to work with.
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