3 cups cake flour (NOT self rising)
1 tablespoon baking powder
1 tablespoon sugar
2 tablespoons coarsely ground black pepper
1 teaspoon table salt
1 1/4 cups heavy cream
2 tablespoons unsalted butter
1/4 teaspoon coarse salt

Directions:
Preheat oven to 425°F and lightly grease a large baking sheet. Into a bowl, sift together flour and baking powder. With a fork, stir in sugar, 1 1/2 tablespoons pepper, and table salt. Add cream and stir to form a soft dough. On a lightly floured surface with floured hands, knead dough gently 8 times. Melt butter and cool.

Pat out dough into a 9 inch square (about 1/2 inch thick). With a rectangular cutter (about 2 3/4 by 1 3/4 inches) dipped in flour or with a sharp knife, cut out as many rectangles as possible. Dip tops of biscuits in butter and arrange, buttered sides up, 1/2 inch apart on baking sheet.

Gather scraps into a ball. Pat out dough and make more biscuits in the same manner. Sprinkle biscuits with coarse salt and remaining 1/2 tablespoon pepper.

Bake biscuits in middle of oven until golden and cooked through, about 15 minutes.

Makes 16.

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