Cracked Pepper Cream Biscuits

3 cups all-purpose organic flour
1 tablespoon baking powder
3 teaspoons organic black pepper, divided
1 tablespoon organic cane sugar
1 1/4 teaspoons sea salt, divided
1 1/4 cups organic heavy whipping cream
2 tablespoons organic, pasture fed Butter

1. Heat oven to 425 degrees. Sift flour and baking powder into a medium-sized bowl. Use a fork to thoroughly mix in 2 teaspoons of the pepper, plus the sugar and 1 teaspoon sea salt. Stir in the cream until mixture forms a soft dough.

2. Turn dough onto a lightly floured surface and use floured hands to knead it gently 8 times.
3. Melt butter and let it cool while you pat out the dough into a 9-inch square that’s about 1/2 inch thick. Dip a rectangular cutter (about 2 3/4 x 1 3/4 inches in size) into flour, and use it (or a sharp knife) to cut out as many rectangles as possible. Gather scraps into a ball, pat out dough and make more biscuits in the same manner.
4. Dip the tops of the biscuits into the melted butter (or use a brush to apply the butter to the biscuit tops). Arrange the biscuits buttered sides up and 1/2 inch apart on a baking sheet. Sprinkle with remaining 1/4 teaspoon sea salt and remaining 1 teaspoon pepper. Bake in the middle of the oven until golden and cooked through, about 15 minutes.
5. Biscuits may be made 6 to 8 hours ahead and cooled completely, then wrapped well and stored at room temperature. Just before serving, reheat biscuits in a 350-degree oven until warm, about 5 minutes.

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