I’m officially a Charleston girl again! It’s still hard to get used to saying that I live here, actually. Columbia treated us well for the past 5 years, but it’s great to be back in the Holy City.
Being born and raised in Charleston, I’ve eating my fair share of biscuits and grits. If you’ve never had the tradition Southern breakfast with cheese grits, scrambled eggs, bacon and biscuits, you need to come see me. I’ll make you ‘the spread’.
As a Charleston girl, I have the pleasure of living in the same city as Carrie Morey, the owner of Callie’s Charleston Biscuits. Callie, Carrie’s mom, is the caterer extraordinaire and inspiration behind Callie’s Charleston Biscuits. Carrie just came out with her cookbook, Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen, where this black pepper biscuit recipe came from!
Southern women know how to cook.
That is the truth.
I had never tried Callie’s Biscuits so when I spotted her Black Pepper Biscuits in the cookbook, my interest was instantly sparked and I knew my Southern boys would love them!
I was right.
I couldn’t believe how easy they were to make, too! Within 30 minutes the raw ingredients came to life and made the house smell spectacular.
The spicy and salty touches of the fluffy biscuits are out of this world. Plus, the buttered tops are simply amazing.
You’ve got to get on this biscuit train!
Black Pepper Biscuits would be great for breakfast with eggs and bacon or even as a side dish to a soup! You really can’t go wrong with them.
Carrie’s method for making the biscuits is great, too. I really appreciated that she instructed us to use our hands to make them. You get a little messy, but it’s all worth it.
Black Pepper Biscuits
- 2 cups unbleached all-purpose flour
- 2 2/3 teaspoons baking powder
- 2/3 teaspoon salt
- 1 1/2-2 tablespoons coarsely ground black pepper
- 5 tablespoons butter, divided (4 tablespoons cut in small cubes at room temperature and 1 tablespoon melted)
- 1/4 cup cream cheese, room temperature
- 3/4 cup low fat buttermilk
- (topping) 1 1/2 teaspoon kosher salt
- (topping) 1 1/2 teaspoons coarsely ground black pepper
- Preheat the oven to 500°F.
- In a large bowl, whisk the flour, baking powder, salt and pepper until combined.
- Using your hands, cut in the cubed butter and cream cheese until the mixture looks like cottage cheese with some loose flour.
- Make a well in the center of the flour mixture and pour in the buttermilk. Use your hands to mix into the flour until the dough is wet and messy.
- Sprinkle a little extra flour on top of the dough. Separate the dough from the bowl with a spatula and sprinkle a little flour in that crease to easily remove the dough from the bowl.
- Drop the dough on a floured surface. Flour the top of the dough and the rolling pin.
- Roll out the dough to 1/2 inch thickness. The less you mess with the dough, the better.
- Flour a 2 inch round biscuit cutter. Cut straight through the dough with the cutter, maximizing the number of biscuits you cut from the dough. Roll out the excess dough and cut more biscuits.
- Place the biscuits on a parchment paper covered baking sheet with the biscuit’s sides touching.
- Brush the tops of the biscuits with melted butter and sprinkle with the topping.
- Place the pan in the oven and reduce the temperature to 450°F. Bake for 16-18 minutes or until light brown on the top, rotating the pan once while baking for even brownness.
Servings: 10 (2 inch) biscuits