Sea Salt & Cracked Pepper Buttermilk Biscuits

What's Thanksgiving without a biscuit to soak up all of gravy and to wipe up any remaining food on your plate. These are the easiest thing you can make next to store bought. And how are you going to impress your guests with store bought biscuits? These biscuits are perfectly buttery and flakey, just like a good biscuit ought to be. Plus, you can pile leftovers in between them to make a perfect sandwich. And as if you weren't already convinced, you can make these ahead of time and just reheat them when you are ready to serve. Yay carbs!!

Sea Salt & Cracked Pepper Buttermilk Biscuits

Ingredients:

• 3 cups all-purpose flour, plus more for dusting
• 3 tbsp. sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 12 tbsp. cold unsalted butter, chopped + 2 tbsp. unsalted butter, melted
• 1 1/4 cup cold buttermilk
• sea salt and freshly ground black pepper

Prepare oven to 425 degrees F. Place a sheet of parchment paper or silpat down onto a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the cold butter, and using your fingers, crumble the butter until it is well incorporated into the flour mixture. Once only a few pea sized butter pieces remain, using a spoon to mix in the buttermilk. Mix until the mixture is just combined. Do not overmix.

Dust your work surface with some flour and scrape the dough from the bowl onto the prepared surface. Sprinkle with a little flour on top and use your hands to pat the dough into a rectangle. Fold it over in half and pat down. Do this 3 times, kneading the dough.

Pat the dough into a 1-inch rectangle and cut into 6-8 even squares (depending on how big you like your biscuits). Cut flat down into the dough and lift up with the knife, do not slide the knife.

Place the biscuits onto the prepared baking sheet 2 inches apart from each other. Brush the tops with the melted butter and sprinkle with sea salt and black pepper.

Lower the oven temp to 375 and bake for 15-18 minutes until golden brown.