Skip to main content

Savory Sea Salt and Pepper Biscuits

Bill and I were reminiscing about these fluffy warm crisp biscuits for a couple of days after eating them.  That’s how good they are!

I’ve made many a biscuit over the years, and this is definitely one of the best! 

It’s an Ina Garten recipe from her Make it Ahead cookbook.  In her words, “Lee Bailey was a great cookbook author and host.  He often served baking powder biscuits with dinner but I also love them for breakfast with scrambled eggs.  This is a twist on Lee’s original recipe; I’ve added flaked sea salt and coarsely ground black pepper.”

Most of the time, I follow the recipe exactly ~ but, when I don’t have half-and-half on hand, I swap one-third cup light sour cream plus 7-8 tablespoons of low-fat milk for the half-and-half, making a lighter biscuit.

I’ve found that sour cream is a great binder when making cornbread or biscuits as it minimizes crumbly baked goods.  Plus, the sour cream imparts richness and a slight tang.

Flaked sea salt and coarsely ground black pepper sprinkled over the top sends these biscuits over the edge…

I can see them sandwiching a fried egg for breakfast!

Salt & Pepper Biscuits


2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (¾ stick) cold butter, diced
2/3 cup cold half-and-half
1 extra-large egg beaten with 1 tablespoon half-and-half, for egg wash
Maldon flaked sea salt
Coarsely ground black pepper 

Preheat oven to 450 degrees.
Line a sheet pan with parchment paper.
Place four, baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine.
Add butter, breaking up the pieces as you put them in.
Pulse mixer about 10 times, until butter is size of large peas.
With the mixer running, pour the half-and-half down the feed tube and pulse just until mixture starts to come together.
Dump dough onto floured board and quickly knead into a ball.
Roll dough out ½” thick with a floured rolling pin.  (You should see bits of butter in the dough.)
Cut out biscuits with a 2½” round biscuit cutter and place on baking sheet.
Brush top with egg wash, sprinkle with sea salt and pepper.
Bake for 10-15 minutes, until biscuits are browned and baked through.
Allow to cool for 5 minutes and serve warm or at room temperature.
Makes 8 to 10 biscuits



  1. Hi Pam,
    These biscuits must be delicious. I love a good warm biscuits to add to a meal or like you said to have with an egg for breakfast. I never had them with the sour cream and the sea salt. Very different, but I like the idea that they are savory. Thanks for sharing..I am putting this recipe on my to make list! Enjoy your day....
    Dottie :)

    1. Thanks, Dottie! They're perfect for a fried egg I'm thinking! Take care

  2. Rich and Good. All of the Best ingredients...Egg, half and half, my favorite (black pepper) and of course flour. AND...the food processor does most of the work for you!! Just can't beat a delicious biscuit.
    Y'all stay WARM.

    1. Yes, all that good stuff. Biscuits rule and we need them for fuel! :-) Thanks, Shug!

  3. Wow they do sound good and to our taste I am sure as I prefer no to have sweet biscuits. The salt and pepper touch really must add something. Will certainly give these a try, thanks. Hope your week is a good one, Diane

  4. These biscuits not only look heavenly, Pam. They sound delicious! I once had a cookbook by Lee Bailey. I believe it was a Southern cookbook. Gee, I wonder what happened to it? It was a great book. Of course, I'm a huge Ina fan too.

    I can see why you and your husband would be swooning over these. I sure wish I had one right now as I have a hot cup of tea by my side.

    Thank you so much for sharing Pam...

    P.S. Got any meatball recipes you wanna share? See my latest post:)

    1. Louise, thanks! I have one of his cookbooks and have to look for it now. If you type in "meatballs" in the search box on the right side bar below the cup of coffee, you will see my meatball recipes. Hope one of them works for you!

  5. Replies
    1. I will try the salt and pepper idea with my dairy-free ones. Thanks for the idea. I love this combo but never thought about it for a biscuit, so thanks bunches.

  6. Hi Pam , any biscuit that looks that good has to be delicious . The kosher salt and black pepper put everything in order . Love to have a biscuit or two with an egg and I will also add a slice of smoked bacon . Thanks for sharing :) Nee

    1. Nee, you're right, with smoked bacon would be perfect! Take care.

  7. Yum! I've told my husband that I will bake biscuits if there is snow in the morning!:-)

    1. Nellie, these are great and if you try them, I hope you like them too! :-)

  8. Oh I can see these biscuits with a sausage patty, egg and cheese for MY breakfast. Yummo!

  9. I do love a savory biscuit. These look heavenly. I really love your swap with the sour cream - best idea ever!!

    1. Thanks, Claudia! They are sooo good!

  10. Pam, I love good biscuits and these look great! They have a lot going for them...It's hard to find great bread around here...unlike in making your own is a great solution. Take Care, Big Daddy Dave

  11. Dear Pam, I like using sour cream too. It does make things nice and moist and gives it some added richness.
    I just love biscuits and the salt and pepper topping is a nice extra. These would not last long on the table in my house!!
    I hope that you are keeping warm and cozy. The weather is just getting silly now! more snow on the way tonight.
    xoxox Catherine

  12. I love biscuits with soup- these would be perfect! I love pepper in mine, but I've never thought of sprinkling salt on them too. I've already got a pot of soup cooling on the porch. No school tomorrow because of the snow, so I'll have plenty of time to make these to go with it. :)

  13. Oh nice.. if you don't forget them as soon as you finish them means they are good :D

  14. I love savory biscuits because I can eat them with practically all my meals instead of bread! They are far more interesting! They look perfect Pam!

  15. I adored Lee Bailey's style and was so glad Ina wrote about him in her latest book. So happy to see these biscuits with sea salt and black pepper. What a feast these would be for breakfast.

  16. I love a good biscuit, and these sound awesome!

  17. Fabulous biscuits---perfect for any time of the day!

  18. Sounds like a great addition to a Winter meal!

    Stay warm!!

    M : )

  19. Hi Pam, love these biscuits, I bet these would be wonderful with a nice fried egg on top.

  20. I can stop laughing at your post...nothing personal...somehow I was craving for biscuit and here you are with a recipe for a fluffy and warm can I resist? They look great Pam...if only I could reach for one...thanks for the recipe...
    Enjoy your week :)

  21. They sound delicious Pam and now I want some biscuits and gravy even more.

  22. Wow, what terrific biscuits! Sandwiching a fried eggs sounds like a great plan. Maybe with a thin slice of sausage too? Really nice -- thanks.

  23. there's an art to biscuit making, and it seems like you've been blessed with that talent! these look delicious, even by themselves!

  24. Thanks for the tips, these look amazing, no wonder why you were reminiscing about them!

  25. Thanks for the tips, these look amazing, no wonder why you were reminiscing about them!


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews