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Black Peppercorn + Strawberry Jelly Biscuits


2¼ cups Flour, plus more for dusting

1 Tablespoon Baking Powder

1 Tablespoon Sugar

1 teaspoon Kosher Sea Salt

1 1/2 teaspoons ground Black Peppercorns

6 Tablespoons cold Unsalted Butter

1/4 cup Strawberry Jelly, Jam or Preserves

¾ cup Buttermilk

2 Tablespoons extra Buttermilk, melted Butter or other cream.

Flake Sea Salt, optional

Coarse Sugar, optional


  • Preheat the oven to 425.

  • In a bowl whisk together flour, baking powder, sugar, salt and pepper.

  • Cut butter into pats and add to flour, then cut further into flour mixture with a pastry cutter until it resembles coarse crumbs. (Alternatively, you can do this in food processor, but hand cut is quick and gives the best result.)

  • Drop jelly by the spoonful over the coarse crumb and cut into the crumbs until fully distributed.

  • Add buttermilk and stir just to combine.

  • Turn the dough out onto a well-floured surface and pat it down into a rough 3/4" thick rectangle.

  • Fold it over itself from the top and bottom, rotate, and pat it down again.

  • Repeat folding and patting down to a 3/4" thick rectangle.

  • Cut dough into biscuits using a well floured glass, a biscuit cutter, or with a bench scraper (if you cut into squares or rectangles there will be less wasted dough).

  • Make clean cuts straight down to ensure edges have clean cuts for best rise and flakey layers.

  • Place biscuits on a cookie sheet, brush with additional buttermilk and sprinkle with coarse sugar, flake salt and freshly ground black pepper.

  • Bake until golden brown (I usually line with parchment), approximately 10 to 15 minutes.

Makes 12 standard sized biscuits.

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