salt-and-pepper-biscuits-51198740
[‘3/4 cup sour cream’, ‘4 tablespoons heavy cream, divided’, ‘1 tablespoon baking powder’, ‘1 teaspoon kosher salt’, ‘1 teaspoon sugar’, ‘1/2 teaspoon coarsely ground black pepper plus more’, ‘2 cups all-purpose flour plus more for surface’, ‘6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces’, ‘Flaky sea salt (such as Maldon)’, ‘Salt-and-Pepper Butter (optional)’, ‘A 2 1/4″-diameter biscuit or cookie cutter’]
Preheat oven to 425°F. Whisk sour cream and 3 tablespoonss heavy cream in a small bowl.
Pulse baking powder, kosher salt, sugar, 1/2 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 shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).
Roll out dough on a lightly floured surface until 3/4″ thick. Using cutter, cut out biscuits, rerolling scraps as needed.
Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.
DO AHEAD: Dough can be made and cut out 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.
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