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Black Pepper Drop Biscuits

Drop biscuits are exactly what they sound like--biscuits that are formed by scooping and dropping dough on your June Pan instead of a messy and labor-intensive rolling and cutting process. By handling the dough less, you ensure the biscuits will be fluffy and tender. These savory biscuits get a flavor punch from fresh cracked pepper, and the addition of sour cream gives them a pillowy-soft texture and a tang similar to buttermilk, but with a bit more decadence.

Prep Time — 20 min
Cook Time — 15 min
Servings — 6
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Ingredients

1¼ cups all-purpose flour

1¼ teaspoons baking powder

¾ teaspoon sugar

¾ teaspoon salt

½ teaspoon baking soda

¼ teaspoon black pepper

2½ tablespoons whole milk

4 tablespoons melted unsalted butter

½ cup sour cream

1 tablespoon melted unsalted butter

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Combine the dry ingredients

In a large bowl, whisk the flour, baking powder, sugar, salt, baking soda and pepper until combined. Set aside.

large bowl

measuring cups

measuring spoons

whisk

1¼ cups all-purpose flour

1¼ teaspoons baking powder

¾ teaspoon salt

¾ teaspoon sugar

½ teaspoon baking soda

¼ teaspoon black pepper

Combine the wet ingredients

In a small bowl, combine the melted butter and cold milk and mix well. The butter will solidify into small chunks.

4 tablespoons melted unsalted butter

2½ tablespoons whole milk

Add the wet ingredients to the dry

To the bowl with the dry ingredients, add the butter and milk mixture along with the sour cream. Mix with a spatula until just combined.

½ cup sour cream

spatula

Scoop the biscuits

With an ice cream scoop, spoons or a measuring cup, drop 6 biscuits (about ¼-cup each) on the June Pan, spacing them 1” apart.

ice cream scoop

Brush the biscuits with butter

Brush the top of each biscuit with the melted butter.

1 tablespoon melted unsalted butter

pastry brush

Bake the biscuits

Place the June Pan on the middle shelf of the June Oven. Bake the biscuits 15 minutes, until they have risen and are golden brown. June will notify you when the biscuits are ready.

June Oven

Cool the biscuits

Remove the June Pan from the June Oven and transfer the biscuits to a cooling rack to cool slightly. Serve warm. If desired, drizzle with honey.

honey

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