Salt & Pepper Biscuits
These biscuits not only complement this meal well, but they are great the next day for sandwiches. Slice the biscuits in half and top with ham or turkey and some cranberry sauce. The sour cream and heavy cream can be substituted with 1½ cups buttermilk.
- 3 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1½ teaspoons kosher or fine sea salt plus more for sprinkling
- ½ teaspoon freshly ground black pepper plus more for sprinkling
- 2/3 cup vegetable shortening
- ¾ cup sour cream
- ¾ cup plus 1 tablespoon heavy cream divided use
Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, 1½ teaspoons salt, and ½ teaspoon pepper. Cut in the shortening until the mixture is coarse with a few ragged pieces.
Whisk together the sour cream and ¾ cup heavy cream. Add to the flour mixture and stir with a fork until combined and a soft but crumbly dough begins to form. Place a large piece of waxed paper on a work surface and dump the dough onto it. Using the paper to help you, fold the dough onto itself several times to form into a more cohesive dough. Do not overwork the dough.
Pat the dough into a thickness of about ¾ inch. Cut the biscuits using a 2½ inch round cookie cutter. Press the cookie cutter straight down and try not to twist it (this will help your biscuits rise better). Place the biscuits on the prepared baking sheet. Press the dough scraps together and cut more biscuits until all the dough has been used. Place the biscuits into the freezer while the oven is preheating.
Place the oven rack in the top third of the oven and preheat to 425ºF.
Brush the tops of the biscuits with 1 tablespoon cream. (If using buttermilk or dairy-free buttermilk in this recipe, use more buttermilk for brushing instead.) Sprinkle the tops with some salt and pepper.
Bake for 15 minutes or until golden brown. Serve warm.
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