For the longest time, I struggled with making fluffy biscuits. They tasted good but never rose as high as it should. After years of practice and recipe testing, I am now finally able to produce biscuits that are fluffy, light and dare I say, as delicious as ones sold in restaurants. Hoorah! I no longer had to search for THE biscuit recipe. Once you have a basic biscuit recipe, you can add your own twists to make it your own. I have prepared cheddar stuffed biscuits, garlic chive biscuits, bacon cheddar drop biscuits, and probably a dozen other variations. Today’s feature is black pepper buttermilk biscuits that have just a little kick from the spices. Pair it with honey butter for that extra oomph!

black pepper buttermilk biscuits
black pepper buttermilk biscuits
black pepper buttermilk biscuits


Black pepper biscuits

30 minTotal Time

Yields 8-10 biscuits

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  • 4 cups all-purpose flour
  • 3 tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp kosher salt
  • 1 1/2 tsp coarsely ground black pepper, plus more for sprinkling
  • 1 cup unsalted butter, cubed and chilled
  • 2 cups cold buttermilk, plus more for brushing


  1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
  2. Combine flour, baking powder, baking soda, salt and pepper in a food processor. Add butter and pulse 5-6 times or until the mixture becomes crumbly. Slowly add the buttermilk and pulse just until dough becomes to form. 
  3. Dust clean work counter with flour. Transfer dough to the counter and fold the dough over itself 2-3 times. Gently pat into a 1-inch thick rectangle. Cut dough into 3x3 inch squares. Transfer cut pieces onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with buttermilk and sprinkle black pepper. Bake for 15 minutes or until golden brown. Remove from oven and serve warm.


**Helpful tips and common mistakes

After making batches of biscuits, I’m still no expert, but I did pick up some handy tips. First off, you want your butter to be cold when incorporating it with the dry ingredients. Use a pastry cutter or get down and dirty and use your hands to “crumble” the butter. The idea is to coat every little piece of butter with flour so that when it bakes, the butter melts into the dough.

black pepper biscuits

Make sure not to over-mix the dough. You don’t want to man-handle the batter too much or the biscuits will not rise as high. I did a half batch of the recipe and decided to cut four gigantic biscuits out of the dough – for regular sized biscuits, you should be able to cut at least 6 biscuits out of a half portion.

Brush the biscuits with buttermilk to get the golden crust on top. Make sure that the rack is in the center of the oven or else the bottom of your biscuits will get darker quicker than the top.

black pepper biscuits

I went ahead and skipped the honey butter this time – I found that the black pepper buttermilk biscuits didn’t even need any butter. This recipe has joined my list of favorite biscuit variations. I loved the hint of spice from the black pepper, just the perfect amount of spice for the buttery biscuits. I’m not ashamed to say…I devoured all four to myself!

black pepper biscuits


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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