Rainy Sunday Biscuits in Georgia

Salt and Pepper Biscuit with Jam

Salt and Pepper Biscuit with Jam

Good rainy, chilly Sunday morning in Georgia.  Today is a day to linger in your pj’s a little longer.  I am listening to some chill tunes and day dreaming.  I am such a romantic, which is probably why I try for the harder things in life to accomplish.  -Like a good biscuit.  I have had my fair share of rocks!  And, no, I wouldn’t change that about myself, at all.  The accomplishments are too great a reward when they are finally achieved.  -Like a soft airy biscuit.  Just be gentle with the dough and with yourself.  AND NEVER, NEVER let anyone discourage you.  🙂

I  made these wonderful little biscuits this week for the girls.  I wanted to test the recipe from this months Bon Appétit .  For those who know me well, know that I love a good biscuit or scone.  And these are quite delicious.  They have a different twist with the salt and pepper.  I made then into mini biscuits so that all the little kiddos could have a couple.  The only complaint was that they weren’t big enough.  I think that meant they liked them.

Here is the recipe from Bon Appétit:

  • ¾ cup sour cream
  • 4 tablespoons heavy cream, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon coarsely ground black pepper plus more
  • 2 cups all-purpose flour plus more for surface
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
  • Preheat oven to 425°. Whisk sour cream and 3 Tbsp. heavy cream in a small bowl.
  • Pulse baking powder, kosher salt, sugar, ½ tsp. pepper, and 2 cups 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 sour 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 ¾” thick. Using cutter, cut out biscuits, rerolling scraps as needed.
  • Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm-


This is the perfect food for this morning.  Take your time while listening to good tunes.  Watch the family wait in anticipation of what is coming out of the oven.  These are priceless moments.

I served them with jam, but they would also be delicious as a sandwich with bacon and eggs.

I have always said, the best way to someone’s heart, is through the tummy!  Happy Sunday!



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