Black Pepper Buttermilk Biscuits

I picked up Bobby Flays new cookbook at the library yesterday. I love Bobby and I love his style of food. Tracy and I ate at one of his restaurants in New York and it was delicious from beginning to end. When I came across this recipe I had to make them right away, because you know that I like bread more then chocolate. These were so simple and the best tasting biscuits I've ever made.

Recipe by Bobby Flay

4 cups all purpose flour
1 Tbsp plus 1 tsp baking powder
1 tsp salt
12 Tbsp 1 1/2 sticks unsalted butter cut into small pieces and chilled plus 4 Tbsp butter melted
1 1/2 cups cold buttermilk\1/2 cup heavy cream
2 tsp fresh ground pepper (optional)

Preheat oven to 450 degrees Line a large baking sheet with parchment paper.

Combine the flour, baking powder, baking soda, and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until it all begins to come together.

Scrape the dough onto a lightly floured surface. Pat the dough into a 10X12 inch rectangle about 2/4 inch thick. Use a 2 inch round cutter to cut out biscuits. Press together the scraps of dough and repeat. Should get 10-12 biscuits total.

Place the biscuits 2 inches apart on the baking sheet, brush the tops with the heavy cream and sprinkle with black pepper. Bake until light golden brown, 12-15 minutes. Remove from oven and brush the biscuits with melted butter and transfer them to a wire cooling rack to cool slightly.