Cracked Pepper and Herb Biscuits
- 1 package (1 lb. 1 oz./482 g) cracked pepper and herb biscuit mix
- 7 Tbs. (3 1/2 oz./105 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes, plus 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- 1 3/4 cups (14 fl. oz./430 ml) cold milk
- Flour for dusting
- Cracked black pepper for sprinkling (optional)
Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.
Put the biscuit mix in a large bowl. Using a pastry blender or 2 knives, cut the cold butter into the biscuit mix until the mixture resembles coarse crumbs about the size of a pea. Make a well in the center, pour the milk into the well and stir with a wooden spoon just until the dough comes together.
Transfer the dough to a lightly floured work surface, dust the top with flour and, using floured hands, pat out to about 1 inch (2.5 cm) thickness. Using a 2 1/2-inch (6-cm) round cutter, cut out biscuits and place on the prepared baking sheet. Gather up the scraps, pat out again and cut out more biscuits.
Bake the biscuits for 12 minutes. Brush the tops with the melted butter and sprinkle lightly with pepper, then return to the oven and continue baking until golden brown, 2 to 3 minutes more. Transfer the baking sheet to a wire rack and let cool for 5 minutes before serving. Makes 12 biscuits.
Williams-Sonoma Test Kitchen