Black Pepper and Chive Biscuits

Makes 8 biscuits

2¼ cups unbleached, all-purpose flour,
plus more for shaping
1 tablespoon granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon freshly ground black
pepper
8 tablespoons (1 stick) good quality,
European-style unsalted butter,
cut into ½-inch cubes, and sitting
at room temperature for 10 to 15
minutes
1 cup buttermilk
¼ cup heavy cream
2 tablespoons finely chopped chives

Nutritional information per biscuit:
Calories 268 (49% from fat) • carb. 29g • pro. 4g fat 14g • sat. fat 9g • chol. 41mg • sod. 211mg calc. 560mg • fiber 1g

1. Put the flour, sugar, baking powder
and soda, salt, and pepper into a large
mixing bowl. Using the beaters, mix on
Speed 1 to fully combine, a minimum of
30 seconds. Add the butter and mix on
Speed 1 until the butter has been worked
into the flour, moving the beaters quickly
around the bowl so the ingredients are
evenly mixed, being sure the butter is
working its way through all of the dry
ingredients.
2. Slowly add the buttermilk and cream,
and mix on Speed 1 until the dough just
comes together. Stir in the chives.
3. Turn the dough out onto a clean, floured
surface and shape into a rectangle,
1-inch in thickness. Cut into 8 even
pieces and transfer to a parchment-lined
baking pan.
4. Chill for 20 minutes to allow the biscuits
to rest.
5. While the biscuits are chilling, preheat an
oven to 425°F with the rack in the middle
position. Bake until golden brown on the
top, about 15 to 20 minutes.
6. Serve immediately.