Salt-And-Pepper Biscuits

• 3/4 cup sour cream
• 4 tablespoons heavy cream, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon coarsely ground black pepper plus more
• 2 cups all-purpose flour plus more for surface
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
• Flaky sea salt (such as Maldon)
• (optional)
• A 2 1/4"-diameter biscuit or cookie cutter

1. Preheat oven to 425u0b0F. Whisk sour cream and 3 tablespoonss heavy cream in a small bowl.
2. Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
3. Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).
4. Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.
5. Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15-20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.
6. DO AHEAD:

sour cream, heavy cream, baking powder, kosher salt, sugar, ground black pepper, flour, butter, salt, cutter

Taken from www.epicurious.com/recipes/food/views/salt-and-pepper-biscuits-51198740 (may not work)