Name: Black Pepper Biscuits with Chaurice & Hot Honey
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp. baking powder; ¾ freshly ground black pepper; ¾ Kosher salt; ¼. tsp. baking soda; 4 oz. cold unsalted salted butter cubed; ¾ cup cold buttermilk; 2 links Chaurice sausage sliced 1/4" thick

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Cooked with

If you want this to taste like the version I’m writing about, start here. This is the backbone.

View Chaurice Sausage

Recipe

1 ½ cups
all-purpose flour
1 ½ tsp.
baking powder
¾
freshly ground black pepper
¾
Kosher salt
¼. tsp.
baking soda
4 oz.
cold unsalted salted butter , cubed
¾ cup
cold buttermilk
2 links
Chaurice sausage , sliced 1/4" thick
hot honey

Step 1

Add the flour, baking powder, black pepper, salt, and baking soda to a bowl and give it a mix.

Step 2

Add the cubed butter to the flour mixture and cut with a pastry blender until the largest pieces of butter are no larger than a pea.

Step 3

Pour in the buttermilk and stir until the dough starts to come together. Turn the dough out onto a lightly floured surface and pat it into a rough rectangle. Roll it out and fold it over on itself a couple of times. Form into a 4-by-6-inch rectangle about 3/4- to 1-inch thick and cut into 2-inch square biscuits

Step 4

1. Line a baking sheet lined with parchment paper; place the biscuits on the baking sheet 1 or 2 inches apart and pop in the freezer for 15 minutes. Meanwhile, heat the oven to 450° F.

Step 5

1. Bake the biscuits until golden brown on top, about 18 minutes.

Step 6

While the biscuits bake, brown the Swine & Sea Chaurice in a cast-iron pan.

Step 7

Slice a biscuit in half, on the bottom half of the biscuit, add slices of the Swine & Sea Chaurice sausage. and drizzle with hot honey. Top with the other half of the biscuit.