Makes ~12 large biscuits
- 720g/6 cups all-purpose flour
- 68g/⅓ cup baking powder
- 14g/1 tablespoon kosher salt
- 2g/½ teaspoon fresh ground black pepper
- 26g/2 tablespoons granulated sugar
- 227g/1 cup unsalted butter, preferably Kerigold
- 3 cups buttermilk
- Freeze the butter until it is solid enough to grate on a cheese grater. 30 minutes or longer. Dust the frozen sticks of butter with flour. Grate the butter into a container, cover, and return to the freezer.
- Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper.
- Combine the flour, baking powder, salt , pepper, and black pepper in a large bowl and mix together. Add the frozen butter and use your hands or a pastry cutter, to work in the butter until they are resemble small flecks. Like peas. Add the buttermilk and stir until the dough is fully hydrated.
- Dust your work surface generously with all-purpose flour and turn the dough out onto the surface. Dust the dough with a bit of flour. Fold one third of the dough to the center then fold the other third on top, much like a letter. This “lamination” process is helping create the layers. Using a lightly floured rolling pin, roll the dough out to a rectangle about 1 inch thick. Continue this process 3 more times. Be careful not to overwork the dough. Your ending result should look like a 5 by 12 inch rectangle that is about 1 inch thick. Cut the dough into equal parts and be sure to cut squares! This prevents waste.
- Transfer the biscuits to the prepared baking sheet and freeze them for one hour. Once solid, remove them and wrap with plastic wrap. Continue to let them freeze overnight. Baking from frozen allows the dough to create more layers of flakes.
- Bake the frozen biscuits for 35 minutes, rotating the baking sheet after halfway. They should rise, and be golden brown.
- Brush with sorghum butter, and serve!