Cracked Black Pepper Cream Biscuits

• 3 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 2 tablespoons coarsely ground black pepper
• 1 teaspoon table salt
• 1 1/4 cups heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon coarse salt

1. Preheat oven to 425 F. and lightly grease a large baking sheet.
2. Into a bowl sift together flour and baking powder.
3. With a fork stir in sugar, 1 1/2 tablespoons pepper, and table salt.
4. Add cream and stir to form a soft dough.
5. On a lightly floured surface with floured hands knead dough gently 8 times.
6. Melt butter and cool.
7. Pat out dough into a 9-inch square (about 1/2 inch thick).
8. With a rectangular cutter (about 2 3/4 by 1 3/4 inches) dipped in flour or with a sharp knife cut out as many rectangles as possible.
9. Dip tops of biscuits in butter and arrange, buttered sides up, 1/2 inch apart on baking sheet.
10. Gather scraps into a ball.
11. Pat out dough and make more biscuits in same manner.
12. Sprinkle biscuits with coarse salt and remaining 1/2 tablespoon pepper.
13. Bake biscuits in middle of oven until golden and cooked through, about 15 minutes.
14. Biscuits may be made 6 hours ahead and cooled completely before being kept, wrapped well, at room temperature.
15. Just before serving, reheat biscuits in a 350 F. oven until just warm, about 5 minutes.

cake flour, baking powder, sugar, ground black pepper, salt, heavy cream, unsalted butter, coarse salt

Taken from www.epicurious.com/recipes/food/views/cracked-black-pepper-cream-biscuits-14448 (may not work)