For the longest time, I always struggled with making fluffy biscuits. They tasted good but never rose as high as it should, that is, until I found the sky high biscuit recipe. I was able to finally produce biscuits that were fluffy, light and dare I say, as delicious as ones sold in restaurants. Hoorah! I no longer had to search for THE biscuit recipe. Than one day, as I was flipping through my Food and Wine magazine, I landed on a page featuring black pepper biscuits with bourbon-molasses butter. I was intrigued. Black pepper biscuits? Bourbon-molasses butter? Now that was taking buttermilk biscuits to the next step! It was time to try a new recipe and perhaps, discover another keeper.
- 2 tbsp unsulfured molasses
- 1 tbsp bourbon
- Small pinch of cinnamon
- 1 1/2 sticks unsalted butter, softened
- 4 cups all-purpose flour
- 1 tbsp plus 1 tsp baking powder
- 2 tsp kosher salt
- 1 1/2 tsp coarsely ground black pepper, plus more for sprinkling
- 1 tsp baking soda
- 1 stick plus 6 tbsp unsalted butter, cubed and chilled
- 2 cups cold buttermilk, plus more for brushing
For complete recipe click here
**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.
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.
I went ahead and skipped the bourbon-molasses butter this time – I found that the biscuits didn’t even need any butter. This recipe has not only joined my original biscuit recipe, it has replaced it. They were possibly the fluffiest, most tender biscuits I have ever baked up to date. 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!
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