March 29, 2013 by BettyCupcakes
As a kid, I visited my grandparents in Oklahoma City every summer. Now, if you’ve been to Oklahoma City, you know it’s not a mecca of excitement. The biggest things there are Del Rancho and Hobby Lobby.
But like most kids, I thought my grandparents house was the best place ever. They truly made everything an adventure. My grandmother, Meeno, wrote plays and then let us dress up in her clothes and act them out. There was a craft closet full of construction paper, markers, paints, pipe cleaners, and crayons. Papa Jack kept the refrigerator stocked with Orange Crush and frozen blackberry cobbler. In the backyard, there was a strawberry patch, an apple tree, and an above ground swimming pool. It was better than summer camp (and we all know how much I love summer camp).
Usually, once a week, Papa Jack and Meeno would make “Big Breakfast”. “Big Breakfast” consisted of sausage, bacon, eggs, biscuits, and gravy. Everything was homemade…except the biscuits. Those came out of a can, specifically the Grand Flaky Layers Biscuits. My sister and I used to shred them into a pile and then douse them in gravy in an effort to get the most gravy per square inch of biscuit. I loved those biscuits.
And I still do. But I’d like to think my grandparents would like these biscuits, too. They’re buttery, flaky, and little bit spicy. A Southern classic, with a bit of sass. Just like them.
In case you were wondering, the best biscuits
ever in Dallas are at Bubba’s in University Park on Hillcrest Avenue. You’re welcome.
Black Pepper Buttermilk Biscuits
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon sea salt
- 1 1/4 teaspoon freshly ground black pepper
- 10 tablespoons unsalted butter, diced into 1/2 inch cubes
- 3/4 cup buttermilk
- Preheat oven to 400. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, sea salt, and black pepper.
- Add in the cubed butter. Using a pastry cutter, work the butter into the flour until butter is about pea-sized and well-distributed throughout the flour.
- Make a well in the flour-butter mixture and pour in the buttermilk. Using a spoon, stir the buttermilk into the flour-butter mixture until it is mostly incorporated. Knead the dough in the bowl with your hands just a few times to get it all to come together. Turn it out on a floured surface.
- Roll out the dough to 1/4 inch thick and using a pizza cutter, cut biscuits that are 1 1/2 inches x 2 inches.
- Bake 10 minutes until golden brown.
Makes ~22 mini biscuits + assorted scraggly biscuit bits