Black pepper buttermilk biscuits

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. 

black pepper biscuits

black pepper biscuits

black pepper biscuits

Serves 10

Black pepper biscuits

135Total Time

Save RecipeSave Recipe


    Bourbon-molasses butter2 tbsp unsulfured molasses
  • 1 tbsp bourbon
  • Small pinch of cinnamon
  • 1 1/2 sticks unsalted butter, softened
  • Salt
  • Biscuits4 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. 

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 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! 

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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  1. Yum! The biscuits look delicious! I love black pepper in anything haha.
    • cma0425

      Definitely agree. Ever try mixing ketchup with black pepper for french fries? Pretty darn good

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