Recipe adapted from Bobby Flay on foodnetwork.com
Makes 15 biscuits
- 4 c. bread flour, plus more for dusting
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 12 T. unsalted butter, cut into small pieces
- 1 1/2 c. cold buttermilk
- 1/2 c. whole milk
- 1/4 tsp. freshly ground pepper, not super fine and not course, somewhere in between
- 2 T. melted butter
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated.
Cut in the butter using your fingers or a pastry cutter just until the butter pieces are incorporated. Add the buttermilk and gently mix until the mixture just begins to come together. Add the whole milk and gently mix just until there is no longer any dry flour.
Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about a 1/2 inch thick. Cut into biscuits by pressing a 2-inch round cutter straight down into the dough to cut out biscuits. (Do not twist the cutter because that will hinder the biscuit from rising properly.) Press together the scraps of dough, and repeat the process.
Place the biscuits on the prepared baking sheet. Lightly sprinkle the biscuits with the black pepper. Place biscuits on baking sheet so that they are just touching, this will help the biscuits rise. Bake the biscuits until lightly golden brown, 12 to 14 minutes. Move the biscuits off the baking sheet and onto a cooling rack. Brush the tops and sides of the biscuits with the melted butter. Enjoy!