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 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.