Salt and pepper sandwich biscuits

Time 30 minutes
Yields Makes 12 biscuits
Salt and pepper sandwich biscuits
(Los Angeles Times)

Stir together the flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse meal.


Dissolve the yeast in the warm water, then stir in the buttermilk. Add to the dry ingredients and stir until blended. Lightly knead on a floured surface. Roll out the dough into a 12-by-9-inch rectangle. Cut through the dough lengthwise, dividing into three parts, then crosswise into 4 parts to make 12 rectangular biscuits. Place on a baking sheet lined with parchment paper. Cover and let rise 1 hour.


Heat the oven to 450 degrees. Brush the tops of the biscuits with the cream. Sprinkle with the onion seeds, then pepper and salt. Bake until golden brown, 12 to 15 minutes. Remove to a wire rack to cool slightly.

From Donna Deane. Flaked sea salt, which is a large-crystal salt, can be found at specialty markets.

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