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Black Pepper and Rosemary Angel Biscuits

With a buttery, golden-brown top and bottom like a traditional biscuit and a pillowy-soft center like a dinner roll, these savory angel biscuits will satisfy everyone at your table. Leftovers - if you have any - make a great egg-and-cheese breakfast sandwich.
Black Pepper + Rosemary Angel Biscuits
Yield 12 biscuits

Ingredients

Dough

  • 1 1/2 cups (360g) warm whole buttermilk (110°F/43°C to 115°F/46°C)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 4 1/2 cups (563g) all-purpose flour, divided
  • 3 tablespoons (36g) granulated sugar
  • 3 teaspoons (3g) fresh rosemary leaves, finely chopped
  • 3 1/2 teaspoons (10.5g) kosher salt (see note )
  • 2 1/4 teaspoons (11.25g) baking powder
  • 1 1/2 teaspoons (4.5g) freshly ground black pepper
  • 1/2 teaspoon (2.5g) baking soda
  • 3/4 cup (170g) cold unsalted butter, cubed and frozen for 10 minutes

Topping

  • 2 teaspoons (6g) flaked sea salt
  • 1 teaspoon (1g) fresh rosemary leaves, finely chopped
  • 1 teaspoon (3g) freshly ground black pepper
  • 1 large (50g) egg (for egg wash)
  • 1 tablespoon (15g) water (for egg wash)

Instructions

  • Make the dough: In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.
  • In a medium bowl, whisk together 2 cups (250g) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.
  • Line a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together rosemary, kosher salt, baking powder, black pepper, baking soda, and remaining 2½ cups (313g) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Stir in flour/yeast mixture from medium bowl. Using your hands, knead dough in bowl until dough just comes together.
  • Turn out dough onto a lightly floured surface; press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. Reroll scraps once by pushing scraps together, folding in half, and pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.
  • Preheat oven to 425°F (220°C).
  • Prepare topping: In another small bowl, whisk together sea salt, remaining 1 teaspoon (1g) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture.
  • Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
 
Recipe by Bake From Scratch.