Pepper Biscuits

Suggestions: substitute 1 tbsp chopped fresh sage (1 tsp dry) for the pepper, or use ¼ cup grated cheese. These freeze well. Reheat and serve warm.

Preheat oven to 450F. Stir together 2 cups of flour with baking powder, salt, pepper, and baking soda into a bowl. Cut in the shorting with a pastry blender or fork. Add the buttermilk (or milk soured with lemon juice) to make a soft dough, mixing just until the dough holds together.

Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into the extra flour. Then roll or pat into a biscuit. Place, slightly touching, on a lightly greased baking sheet. Bake until golden brown about 8 minutes.

Rodier 6/93

Your Pepper Biscuits is ready. Happy cooking!