crack pepper, cheddar + truffled sea salt biscuits

crack pepper + cheddar buttermilk biscuits

There isn't much time for baking in my life, nor cooking. Add sleeping to that list too. But I conjured an excuse for biscuit baking this past weekend for pure business purposes. I needed biscuits to use as a prop for the launch of the new naturally dyed tea towels. They were made to be used first and foremost as a prop. And they served their purpose with dignity and grace in rustic glory as an appetizing accessory to indigo dyed tea towels. Only after the shoot was complete were they consumed. Well a few bites were stolen mid-shoot. As a launch gift to go along with the expansion of the naturally dyed table collection, I am giving you a recipe for savory buttermilk biscuit with a dash of spice.

crack pepper + cheddar buttermilk biscuits
crack pepper + cheddar buttermilk biscuits
crack pepper + cheddar buttermilk biscuits


  • 2 cups of all-purpose flour
  • 1.5 teaspoons of baking powder
  • 1/4 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 6 tablespoons of unsalted butter kept cold
  • 1/2 cup and 1 tablespoon of buttermilk
  • 1 large egg
  • 1 cup of shredded cheddar cheese
  • 1/2 teaspoon of sriracha sauce
  • 1 tablespoon of salted butter 
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of black truffle sea salt
  • 1/4 cup of shredded parmesan cheese


1. Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.

2.  In a large bowl, whisk together flours, baking powder, baking soda, salt, and pepper. Chop cold unsalted butter into small portions and add to dry ingredients, mixing and folding the ingredients together as you go. Add the shredded cheddar cheese.

3. In a mixing bowl, whisk together buttermilk, sriracha, and egg.  Pour buttermilk mixture into the flour + butter mixture and stir until combined and dough comes together.  Dust a clean surface with flour and knead dough a few times. 

4. Flatten each piece into a circle about 3/4 inch thick.  With biscuit cutter, cut biscuits out and place  them onto a parchment-lined baking sheet. 

5. Melt the salted butter in a sauce pan. Mix the melted butter with 1 tablespoon of dijon mustard. With a pastry brush, lightly brush the butter mixture over the tops of the biscuits.  Sprinkle the top of the biscuits with shredded parmesan cheese and black truffle sea salt.

6.  Bake biscuits in a preheated 425 degree oven for about 15 minutes or until golden brown along the edges.  Let cool for about 10 minutes then devour! 

crack pepper + cheddar buttermilk biscuits
crack pepper + cheddar buttermilk biscuits