Salt & Pepper Biscuits

5 from 1 vote

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Servings: Biscuits

Calories: 283kcal

Author: Gluten Free & More

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.