Peppered Buttermilk Biscuits make a delicious additional to any biscuit recipe box. Great served with savory dishes, as a sandwich biscuit, and to add a pop of flavor.

Peppered Buttermilk Biscuits make a delicious additional to any biscuit recipe box. Great served with savory dishes, as a sandwich biscuit, and to add a pop of flavor. // addapinch.com

 

Peppered buttermilk biscuits where have you been all my life? I remember growing up, Mama would make buttermilk biscuits routinely, but I never remember her adding a sprinkle of freshly ground black pepper to their tops. If she had, I think I would have always had them this way.

The other night for supper, I made Country Fried Steak and Gravy. It was a comfort meal and I definitely needed it. Well, my hips didn’t need it, but my heart did. You see, my Grandmother Earlene hasn’t been doing well for the last little while since she fell and broke her hip. Things have progressively gotten a worse.

While we were waiting in the hospital one of the many days, we started talking about my Grandmother’s biscuits. I couldn’t remember having any of Grandmother’s biscuits that she’d made other than what she called large cat-head biscuits slathered with peach preserves. By the way, she makes the best peach preserves in all the land and we are all now on a mission to find her recipe.

Anyway, as we were talking about her biscuits, my aunt mentioned how Grandmother’s biscuits were her all time favorites. I remembered that Grandmother made her biscuits with just a few simple ingredients and effortlessly. I always had a certain spot to stand where I would watch Grandmother making her biscuits – at the very best vantage point to talk and watch her

work.

When I came home that evening, I made supper and decided to make Grandmother Earlene’s biscuits, too. Right before I popped them into the oven, I brushed them with buttermilk and sprinkled freshly ground pepper on their tops. Grandmother loved black pepper and had a heavy hand with it in so many of her savory recipes that I feel sure she went through the black pepper like I do butter. She rarely used salt, but always, always used plenty of pepper.

I just wish I could spend another afternoon in Grandmother’s kitchen and show her how to add that little peppered touch at the end. It really does make all the difference and I’m sure it is a little change she would have loved.

Peppered Buttermilk Biscuits Recipe

Peppered Buttermilk Biscuits make a delicious additional to any biscuit recipe box. Great served with savory dishes, as a sandwich biscuit, and to add a pop of flavor.
5 from 1 vote

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 12
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 cups self-rising flour
  • 3 tablespoons salted butter
  • 1 cup buttermilk + enough for brushing
  • freshly ground black pepper

Instructions

  • Preheat oven to 475 degrees.
  • Add flour to a large bowl and cut butter in with two forks or a pastry blender. Add in buttermilk and mix lightly until combined.
  • Pour onto a floured surface and knead three or four times. Pat into to 1/2-inch thickness and cut the dough with a large biscuit cutter or simply cut with a floured knife or bench scraper to make large square biscuits.
  • Place onto large baking sheet pan. Brush the tops of the biscuits with buttermilk and then sprinkle with freshly ground pepper.
  • Bake for about 10-12 minutes until lightly browned. Remove from the oven and serve.
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I hope you enjoy these as much as we do now. They are great with so many dishes and that little sprinkle of black pepper sure does add a whole new dimension to biscuits. But, you’ll also love my regular Southern Buttermilk Biscuits, if you haven’t already given them a try.

Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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23 Comments Leave a comment or review

  1. Oh I am loving that peppery finish Robyn, these look amazing. Total comfort food. And like a big warm hug from your grandma.

  2. Thank you for sharing with us. Your family, and your grandmother especially, are in my thoughts. These biscuits look delicious. My own grammi was famous for her biscuits, and this post makes me miss her all the more.

  3. I love making a big batch of biscuits, freezing them and pulling them out to serve with poached eggs for when the craving inevitably calls – and I always put a big heaping of black pepper on top. This sounds like a great way to change things up! And blessings to your grandmother and family during these hard times.

  4. These biscuits have my name written all over them! WOW! What a fantastic recipe. Will definitely make these, and put some in the freezer for lazy cooking days! Our thoughts and prayers are with you and your family. May the peace of God uplift ya’ll.

  5. Catheads….love it! I have never known anyone other than my crazy family call biscuits catheads! I will certainly try my biscuits wtih pepper next time! Thanks for sharing your fabulous recipes!!

  6. I’m in Australia and always wondered what Southern U.S. referred to as ‘biscuits’. Now I know – can’t wait to give them a try!

  7. Robyn, thanks for sharing your buttermilk recipe. Think I will add fresh medium grind black pepper to the top, even more pepper flavor. And melted butter in the middle! Yum! And sometimes maybe a little sage. Sylvieann

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