Salt-and-Pepper Biscuits

Directions

1. 1.

   Preheat oven to 425°F. Whisk sour cream and 3 tablespoonss heavy cream in a small bowl.

2. 2.

   Pulse baking powder, kosher salt, sugar, 1/2 teaspoon 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.

3. 3.

   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).

4. 4.

   Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.

5. 5.

   Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.

6. 6.

   DO AHEAD: Dough can be made and cut out 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.