Active Time

　　25 minutes

　　Total Time

　　1 hour

　　These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.

　　

Ingredients

Makes 16 biscuits

　　4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus 1/2 pound (2 sticks), cut into pieces, softened

　　4 cups all-purpose flour

　　2 cups cake flour

　　2 tablespoons baking powder

　　1 tablespoon freshly ground black pepper

　　2 teaspoons kosher salt

　　1 teaspoon baking soda

　　1/2 cup vegetable shortening

　　2 1/2 cups buttermilk

　　1 teaspoon flaky sea salt

　　

Special equipment:

Two (8") cake pans or one (9x13") baking dish

　　

Step 1

Preheat oven to 425°F. Grease cake pans or baking dish with 1 Tbsp. melted butter.

　　

Step 2

Combine all-purpose flour, cake flour, baking powder, pepper, kosher salt, and baking soda in a large bowl. Add shortening and 1/2 pound softened butter. Using your hands or a fork, mix just until mixture is coarse and mealy. Stir in buttermilk just until a shaggy dough forms.

　　

Step 3

Divide dough into 16 heaping 1/3-cup portions. Place 7 around the perimeter and 1 in the center of each cake pan (or nestle all 16 into baking dish). Brush biscuits with remaining 3 Tbsp. melted butter, sprinkle with sea salt, and bake until puffed and golden brown, 35–40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, then reinvert. Serve warm or at room temperature.