Ina Garten Make-Ahead Salt and Pepper Biscuits

Ina Garten’s make-ahead salt and pepper biscuits come from Lee Bailey, a cookbook author known for easy, unfussy hosting. She swapped in Maldon sea salt and cracked pepper, and the dough holds overnight for a warm breakfast with zero morning work.

Cold butter decides if these come out flaky or flat, so dice it and keep it chilled until you pulse. Stop when the pieces look like large peas, because overworking the dough makes biscuits tough.

Source: Make It Ahead (2014)

Ina Garten Make-Ahead Salt and Pepper Biscuits

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

230

kcal

Buttery biscuits mixed in a food processor, rolled half an inch thick, and finished with crunchy sea salt and coarse black pepper. Prep the dough overnight and bake fresh in 15 minutes.

Ingredients

• 2 cups all-purpose flour
  

• 1 tablespoon baking powder
  

• 1 teaspoon kosher salt
  

• 6 tablespoons (3/4 stick) cold unsalted butter, diced
  

• 2/3 cup cold half-and-half
  

• 1 extra-large egg beaten with 1 tablespoon half-and-half, for egg wash
  

• Flaked sea salt, such as Maldon
  

• Coarsely ground black pepper

Directions

• Preheat the oven: Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
• Make the dough: Place the flour, baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter, breaking up the pieces as you put them in. Pulse the mixer about 10 times, until the butter is the size of large peas.
• Add the liquid: With the mixer running, pour the half-and-half down the feed tube and pulse just until the mixture starts to come together.
• Roll and cut: Dump the dough out onto a floured board and quickly knead it into a ball. Roll the dough out 1/2 inch thick with a floured rolling pin. (You should see bits of butter in the dough.) Cut out biscuits with a 2 1/2-inch plain round biscuit cutter and place them on the sheet pan.
• Bake: Brush the tops of the biscuits with the egg wash and sprinkle with the sea salt and pepper. Bake for 10 to 15 minutes, until browned and the biscuits are baked through. Allow to cool for 5 minutes and serve warm or at room temperature.

Tools for this recipe

• Cuisinart 14-cup food processor, J.K. Adams French rolling pin, Ateco 11-piece round cutter set, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I Make These Biscuits Without a Food Processor?

You can use a pastry cutter or two knives to cut the butter into the flour. Work quickly so the butter stays cold. A food processor just makes it faster and more consistent.

How Should I Store Leftover Biscuits?

Keep them in an airtight container at room temperature for up to 2 days. Reheat in a 350-degree oven for 5 minutes to get the outside crispy again. They taste best eaten the same day, though.

Can I Freeze the Biscuit Dough?

Cut the biscuits and freeze them on a sheet pan until solid, then transfer to a freezer bag. They keep for up to 2 months. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.

What Can I Use Instead of Half-and-Half?

Whole milk works but gives a slightly less rich result. Heavy cream makes them richer and a bit more tender. Buttermilk is another option that adds a slight tang to the flavor.

Why Are My Biscuits Flat Instead of Tall?

Warm butter is the most common reason. If the butter melts before baking, you lose the steam pockets that create flaky layers. Roll the dough a full half inch thick and make sure your baking powder is fresh.