Black Pepper and Sage Biscuits

Ingredients

• 480 grams (4 cups) all-purpose flour, plus more for dusting the work surface
• 20 grams (2 tablespoons) baking powder
• 1/2 teaspoon baking soda
• 12 grams (2 1/2 teaspoons) kosher salt
• 1 tablespoon black pepper, coarsely ground
• 2 tablespoons fresh sage, finely chopped
• 170 grams (12 tablespoons) unsalted butter, cold, diced into small cubes
• 480 grams (2 cups, 480 milliliters) buttermilk, cold, *see note for substitution

Instructions

1. 1

   Line a sheet pan with parchment paper or...: Line a sheet pan with parchment paper or a silicone baking mat.

2. 2

   Finely chop the fresh sage and dice the...: Finely chop the fresh sage and dice the butter into small cubes.

3. 3

   Measure out the rest of the ingredients. Keep the...: Measure out the rest of the ingredients. Keep the butter and buttermilk in the refrigerator until ready to use.

4. 4

   In a large mixing bowl, whisk together the...: In a large mixing bowl, whisk together the flour (480 grams, 4 cups), baking powder (2 tablespoons), baking soda (½ teaspoon), salt (12 grams, 2 ½ teaspoons), coarse ground black pepper(1 tablespoon), and fresh chopped sage (2 tablespoons).

5. 5

   Add the cold diced butter (170 grams, 12...: Add the cold diced butter (170 grams, 12 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.

6. 6

   Add the cold buttermilk (480 grams, 2 cups)...: Add the cold buttermilk (480 grams, 2 cups) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.

7. 7

   Turn the dough out onto a lightly floured...: Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.

8. 8

   Pat the dough out (do not roll with...: Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.

9. 9

   Press the dough out to about 1-inch (2.5...: Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 16 rectangular-shaped biscuits.

10. 10

    If baking immediately: (if freezing for later use,...: If baking immediately: (if freezing for later use, skip this step) Place the biscuits on a sheet pan so that their sides are touching. Bake on 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.

11. 11

    If freezing: Place the biscuits in a single...: If freezing: Place the biscuits in a single layer onto the sheet pan. They can be close together but don't let them touch. Place the baking sheet in the freezer until frozen solid, about 1 hour.

12. 12

    Transfer the frozen biscuits into a zip top...: Transfer the frozen biscuits into a zip top freezer bag, pushing out all of the air, and store in the freezer until ready to bake.

13. 13

    When you are ready to bake the frozen...: When you are ready to bake the frozen biscuits, remove from the freezer and arrange the amount you want to bake on a baking sheet lined with parchment paper. Bake on 450°F/230°C for 15-18 minutes until golden brown.

14. 14

    Optional: brush the baked biscuits with melted butter...: Optional: brush the baked biscuits with melted butter and black pepper.