Position rack in center of oven and preheat to 450. Line large rimmed baking sheet with parchment paper. Mix first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball. Transfer to lightly floured surface; pat out to 10 inch round, about 3/4 inch thick. Using 2 3/4 to 3 inch biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scrape together; press out to 3/4 inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper. Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature.
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|Serving Size: 1 Recipe (1145g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1329 (35%)|
|Amt Per Serving||% DV|
|Total Fat 147.7g||197 %|
|Saturated Fat 93.4g||467 %|
|Monounsaturated Fat 38.6g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 403.5mg||124 %|
|Sodium 337.6mg||12 %|
|Potassium 736.9mg||19 %|
|Total Carbohydrate 620.6g||183 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 620.2g|
|Protein 16.8g||24 %|
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Calories per serving: 3773
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