Black Pepper Dijon Drop Biscuits


Black Pepper Dijon Drop Biscuits

  • 2 1/2 Cups King Arthur All-Purpose FLour
  • 1 Tbsp Baking Powder
  • 1 1/2 Tsp Cracked Black Pepper
  • 1 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 2 Tbsp Lemon Flavored Olive Oil
  • 1 Tbsp Fresh Dill Chopped
  • 8 Tbsp Very Cold Unsalted Butter
  • 1 1/4 Cup Cold Full Fat Buttermilk Or sub a mix of ¾ cup whole milk and ½ cup full fat sour cream
  • 1 Tbsp Dijon Mustard



1. Line a half-sheet pan with parchment paper and spray with nonstick spray or olive oil. Preheat oven to 415°- 425°F. 

2. In a large bowl, whisk together the flour, baking powder, black pepper, salt, and baking soda. Add the lemon oil and use a whisk to mix completely into the flour. If necessary, use your fingers until there are no visible lumps. Add the chopped dill. 

3. Using a box grater, grate the cold butter into the flour mixture and toss until all of the pieces are coated. Pinch the butter pieces into the flour with the tips of your fingers to "cut" the butter into the flour.  

4.  Mix the Dijon mustard into the buttermilk. Add the buttermilk mixture to the flour mixture. Using a stiff rubber spatula, mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky. 

5. Lightly spray a small #40 (or 1½ tablespoons) ice cream scoop with nonstick spray or olive oil. Without packing the dough, portion the dough with the scoop. Place the balls 1" apart on the sheet pan.  

6. Bake until the tops are golden brown and crisp, about 13 minutes until golden brown. Let cool 5 minutes before serving hot. 

NOTE: The type of flour matters!  

If making Biscuit Crackers: 

Prepare steps 1-4 as directed above.  

5. Divide the dough into 3 equal parts. Form each part into a log about 2" wide and 10" long on the prepared baking sheet.  

6. Bake until the tops are golden brown and crisp, about 20 minutes until golden brown. Let cool completely.  

7. Reduce the oven heat to 315°F. Cut the cooled biscuit log into 1/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper and bake the biscuit crackers for approximately 10 - 12 minutes, flip over and bake for another 8 - 10 or until golden.