The popularity of Simpson’s buttermilk biscuits came as a bit of surprise to the chef, mostly because he grew up eating them for breakfast and helping his mom make them for his family’s Sunday dinners. He doesn’t remember the first time he made a batch on his own, but he does remember helping with the sifting or watching his mom cut biscuits with the top of a glass when he was very young.
Ingredients
- Basic Buttermilk Biscuits recipe
- ¼ cup caraway seeds
- 1½ teaspoons pink peppercorns
Instructions
Click here for Basic Buttermilk Biscuit Recipe
Preheat oven to 450°F.
Toast caraway seeds and peppercorns in a small dry skillet over medium heat for 1–2 minutes. Then crush peppercorns and mix both together.
Prepare the Basic Buttermilk Biscuits recipe as instructed, adding the caraway seeds and peppercorn mix to the flour mixture prior to adding the buttermilk.
Dust table or counter with flour. Dust rolling pin with flour. Dust cutter with flour. Prepare sheet tray with parchment paper. Once dough is formed, place on dusted counter. Sprinkle a little flour on top just so your hands do not stick to dough. Pat down just a little and then use dusted rolling pin to lightly roll out your dough to about 1–1½ inches tall.
Then cut out biscuits and place evenly on sheet tray. Bake at 450° for 4–5 minutes, just until biscuits pop up and get just a little bit of color. Then, drop oven to 350° for about 6 minutes, until biscuits are cooked through.
