Black Pepper Biscuits

You want to know something...
I think homemade biscuits are one of the most frustrating things to make.
But I love them so much, so I fight through.
Why are they so frustrating?
First, they are messy. When your done making them,
flour has somehow exploded all over your kitchen.
Second, they are sticky. The dough gets everywhere and in every thing...
even rings that you forget to take of before mixing the dough.
Third, they are super touchy to make.
Kneed them too much, they are stiff.
Kneed them not enough, they aren't mixed well.
Add to much flour, they are dry.
Add to much cream, they are sopping wet.
You get my point.
All that to say, I have tried to perfect a biscuit recipe for awhile now.
And this recipe is hands down (so far) my favorite.
And the black pepper on the top is divine.

Black Pepper Biscuits

4 cups flour, plus more to dust
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold butter, grated into small pieces (I use a cheese grater)
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper

1. Preheat oven to 425 degrees.

2. In a large bowl, combine the flour, baking powder, baking soda, and salt.

3. Add the butter and using a pastry cutter or you fingers, mix into the flour mixture until mixture resembles a coarse meal.

4. Add the buttermilk and 1/4 cup of heavy cream. Mix until it just begins to come together. Do not overmix!

5.  On a lightly floured surface, place the dough. Pat the dough into a ball and with your hands press until it is about 3/4 inch thick.  Using a biscuit cutter (or just a plain cup) begin to cut out the biscuits.

6. Place the biscuits on a prepared baking sheet, brush with more cream on top of the biscuits and sprinkle with black pepper.

7. Bake for 15 minutes or until lightly browned.