Black Pepper and Herb Biscuits

Why did I feel like making biscuits? Well I've never made them before so I thought I'd give it a shot. I ran out of buttermilk so I used a combo of 2% milk and heavy cream and I added fresh rosemary, chives, and thyme from my garden. Because I didn't use the right milk my biscuits were a little runny and after I formed them they baked together as one big cake biscuit, I just cut them apart once they cooled.

This recipe comes from Ode To Goodness. The directions are really easy to understand and are basically the same way you make scones.

Ingredients:

8 tablespoons (1 stick) cold unsalted butter, cut into 1/4 inch cubes

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon ground pepper
handful of fresh herbs

1 1/2 cups cold buttermilk

Method:

With a rack in the middle of the oven, heat to 500 degrees. Spray a 9 inch cake pan with non-stick spray. Set aside. Also, grab a 1/4 cup measure and spray it inside and out with non-stick spray, you’ll use it to portion out the biscuits and that will help the dough to slip out easily.
Spread one cup of flour onto a rimmed baking sheet to toss the biscuits in later. Set aside.
Mix the remaining two cups of flour, baking powder, sugar, salt, pepper, and herbs in a bowl to combine. Add the butter and cut it in with 2 forks until the mixture resembles coarse meal. Add the buttermilk and mix lightly with a rubber spatula until the mixture is just combined. Do not over mix. It should be a little lumpy.
Working quickly, measure out a leveled 1/4 cup of the dough in your greased measuring cup. Drop the biscuits onto the floured rim baking sheet. Continue until you have no more dough. Sprinkle some flour from the baking sheet on top of each biscuit. Roll the biscuit in the flour, pick it up and form into a ball by passing it from each had to the other, kind of like your playing hot potato (remember that game?). By doing so, you’ll shape it and get rid of excess flour. Place the dough into the cake pan, arranging 9 biscuits around the perimeter and then filling in the middle with the last three.
Bake the biscuits for 5 minutes, then reduce the oven temperature to 450 and bake for another 15 minutes, or until nice and golden brown. Cool the biscuits in the pan for two minutes then flip them out onto a clean kitchen towel, then flip them right side up. Break them apart and let cool for 5 more minutes.