Black Pepper Buttermilk Biscuits

Black Pepper Buttermilk Biscuits

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, pepper, black
butter, without salt
milk, buttermilk, fluid, cultured, lowfat

Directions:
Preheat oven to 450F.
Place cast-iron skillet in oven to get hot while it is preheating.
Combine all dry ingredients in a large bowl.
Chop butter in small and medium cubes, about 1 1/2-inches, a rough chop is fine.
Add 1 cup of the buttermilk and toss to let the flour absorb it.
Add remaining buttermilk, discerning at this point whether you need more.
Once evenly combined, turn out onto a floured surface and, with floured hands, pat down to a thickness youd like for your biscuits.
With a floured biscuit cutter, cut all biscuits, turning the dough only once.
Once you have all them all cut, set them aside and put about 3 ounces of butter in hot cast-iron to melt.
Once melted, place biscuits in pan and put directly in oven.
Bake for 12-15 minutes until biscuits are done.