Recipes
Cracked Pepper Cream Biscuits

These flavorful, pepper-spiked biscuits are perfect for a "big day" buffet. Although they're best just minutes out of the oven, they can be made the night before or in the morning and reheated just before serving.

Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
3 teaspoons {Simply Organic Black Pepper}, divided
1 tablespoon organic cane sugar
1 1/4 teaspoons {sea salt}, divided
1 1/4 cups Organic Valley Heavy Whipping Cream
2 tablespoons Organic Valley European-style Cultured Butter
Directions
Heat oven to 425 degrees.

Sift flour and baking powder into a medium-sized bowl. Use a fork to thoroughly mix in 2 teaspoons of the pepper, plus the sugar and 1 teaspoon sea salt. Stir in the cream until mixture forms a soft dough.

Turn dough onto a lightly floured surface and use floured hands to knead it gently 8 times.

Melt butter and let it cool while you pat out the dough into a 9-inch square that's about 1/2 inch thick. Dip a rectangular cutter (about 2 3/4 x 1 3/4 inches in size) into flour, and use it (or a sharp knife) to cut out as many rectangles as possible. Gather scraps into a ball, pat out dough and make more biscuits in the same manner.

Dip the tops of the biscuits into the melted butter (or use a brush to apply the butter to the biscuit tops). Arrange the biscuits buttered sides up and 1/2 inch apart on a baking sheet. Sprinkle with remaining 1/4 teaspoon sea salt and remaining 1 teaspoon pepper. Bake in the middle of the oven until golden and cooked through, about 15 minutes.

Biscuits may be made 6 to 8 hours ahead and cooled completely, then wrapped well and stored at room temperature. Just before serving, reheat biscuits in a 350-degree oven until warm, about 5 minutes.

Ease of Preparation: Moderate

Preparation Time: 30 minutes

Cook Time: 15 minutes

Servings: 14

Recipe By: Organic Valley Test Kitchen

Nutrition Facts
As prepared, each serving contains 190 calories, 10g total fat, 35mg cholesterol, 350mg sodium, 23g total carbohydrate and 3g protein.

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