Ingredients for Salt-and-Pepper Biscuits

• 180ml soured cream

• 4 tablespoons double cream, divided

• 1 tablespoon baking powder

• 1 tesked kosher salt

• 1 teaspoon sugar

• 1/2 teaspoons coarsely ground black pepper plus more

• 250g plain flour plus more for surface

• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

• Flaky sea salt (such as Maldon)

• Salt-and-Pepper Butter (optional)

• A 2 1/4"-diameter biscuit or biscuit cutter

Preheat oven to 218°C. Whisk soured cream and 45ml s double cream in a small bowl.

Pulse baking powder, kosher salt, sugar, 1/2 teaspoons pepper, and 250g flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl. Using a spoon, mix in soured cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).

Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon double cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.

DO AHEAD: Dough can be made and cut out 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.

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