Black Pepper Drop Biscuits
Ingredients
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1¼ cups all-purpose flour
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1¼ teaspoons baking powder
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¾ teaspoon sugar
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¾ teaspoon salt
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½ teaspoon baking soda
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¼ teaspoon black pepper
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2½ tablespoons whole milk
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Combine the dry ingredients
In a large bowl, whisk the flour, baking powder, sugar, salt, baking soda and pepper until combined. Set aside.
large bowl
measuring cups
measuring spoons
whisk
1¼ cups all-purpose flour
1¼ teaspoons baking powder
¾ teaspoon salt
¾ teaspoon sugar
½ teaspoon baking soda
¼ teaspoon black pepper
Combine the wet ingredients
In a small bowl, combine the melted butter and cold milk and mix well. The butter will solidify into small chunks.
4 tablespoons melted unsalted butter
2½ tablespoons whole milk
Add the wet ingredients to the dry
To the bowl with the dry ingredients, add the butter and milk mixture along with the sour cream. Mix with a spatula until just combined.
½ cup sour cream
spatula
Scoop the biscuits
With an ice cream scoop, spoons or a measuring cup, drop 6 biscuits (about ¼-cup each) on the June Pan, spacing them 1” apart.
ice cream scoop
Brush the biscuits with butter
Brush the top of each biscuit with the melted butter.
1 tablespoon melted unsalted butter
pastry brush
Bake the biscuits
Place the June Pan on the middle shelf of the June Oven. Bake the biscuits 15 minutes, until they have risen and are golden brown. June will notify you when the biscuits are ready.
June Oven
Cool the biscuits
Remove the June Pan from the June Oven and transfer the biscuits to a cooling rack to cool slightly. Serve warm. If desired, drizzle with honey.
honey