Tender Biscuits with Peppercorn & Parmesan




Buttermilk Biscuits

12x 2-inch biscuits


2 cups all-purpose flour+ more for rolling

1 Tbsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 stick sweet butter, cut into 1/2-inch pieces

1 cup buttermilk


Pre-heat oven 400 ° F

1. In the bowl of a food processor combine 2 cups flour, baking powder and soda and salt. Process 30 seconds to blend and aerate. Add butter (and desired ingredients) and process until flour resembles a coarse meal. Add buttermilk and pulse until dough forms DO NOT OVER MIX.

 2. Turn sticky dough onto a well-floured board and knead lightly. Pat dough into a square and roll out dough to ½ inch thickness. Fold dough in half and re-roll lightly to 3/4 inch. Cut dough with well-floured biscuit cutter.  Place biscuits on an ungreased cookie sheet. Bake biscuits for 8-10 minutes or until golden.


Cheddar & Chive: Add 1 cup shredded cheddar and 1/4 cup chopped chives with butter in step # 1

Sage & Stilton: Add 2 Tbsp. of chopped fresh sage (2 tsp. ground dry sage) and 3 oz. crumbled Stilton (or other blue veined cheese) with butter in step # 1.

Pepper Parmesan: Add 1/2 Tbsp. of cracked peppercorns and 1/2 cup freshly grated Parmesan to step # 1.

Short Cakes Biscuits: Add 2-3 Tbsp. of sugar to step #1 and proceed as directed above.