Salt-and-Pepper Biscuits

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 cups flour all-purpose plus more for surface
• 0.5 teaspoon coarsely ground pepper black plus more
• 4 tablespoons heavy cream divided
• 1 teaspoon kosher salt 
• 8 servings flaky sea salt (such as Maldon)
• 0.8 cup cup heavy whipping cream sour
• 1 teaspoon sugar 
• 6 tablespoons butter unsalted chilled cut into pieces ()

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 425°F.
2. Whisk sour cream and 3 tablespoonss heavy cream in a small bowl.
3. 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.
4. 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).
5. Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.
6. Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper.
7. Bake until golden brown on the tops and bottoms, 15–20 minutes.
8. Serve warm with Salt-and-Pepper Butter, if desired.
9. 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.