J. Gilbert's Cheddar Peppercorn Biscuit
- 2 cups all purpose flour
- 1 1/2 cups cake flour
- 2 TBSP granulated sugar
- 1 1/2 TBSP baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 TBSP cracked black pepper
- 1/2 pound shredded cheddar cheese
- 1/2 pound cold salted butter
- 2 cups butter milk
Mix together flours, sugar, baking powder, baking soda, salt, pepper, and cheese. Cut the butter into the four mixture, taking care NOT to overwork-butter should be left in small pieces. Pour in buttermilk and stir until mixture comes together--do not over-mix. Roll and cut biscuits using addition flour on your surface to prevent sticking. Bake on lightly greased cookie sheet at 375 degrees for 15-18 minutes.
Serve with whipped butter, drizzled with maple syrup and Maldon sea salt.
***I cut recipe in half and got 12 good sized biscuits. Also, may want to drop biscuits on cookie sheet rather than roll if you want irregular shaped biscuits.