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Salt-and-Pepper Biscuits

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These savoury salt and pepper biscuits are a sophisticated twist on a classic bake, offering a delicate balance of buttery richness and a gentle peppery bite. The addition of soured cream ensures a wonderfully tender, flaky crumb, while a light dusting of sea salt on the golden tops provides a satisfying crunch. They are an excellent alternative to scones or bread rolls when you want something with a bit more character and flair.

As a versatile vegetarian bake, these biscuits are perfect for serving alongside a hearty seasonal soup or as part of a weekend brunch spread. They come together quickly using simple pantry staples and are best enjoyed warm from the oven. For an extra touch of indulgence, serve them with a generous knob of seasoned butter to elevate the savoury flavours even further.

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Ingredients for Salt-and-Pepper Biscuits

  • 180ml soured cream

  • 4 tablespoons double cream, divided

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 1 teaspoon sugar

  • 1/2 teaspoons coarsely ground black pepper plus more

  • 250g plain flour plus more for surface

  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

  • Flaky sea salt (such as Maldon)

  • Salt-and-Pepper Butter (optional)

  • A 2 1/4"-diameter biscuit or biscuit cutter

How to make Salt-and-Pepper Biscuits

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Preheat oven to 218°C. Whisk soured cream and 45ml s double cream in a small bowl.

Pulse baking powder, kosher salt, sugar, 1/2 teaspoons pepper, and 250g flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl. Using a spoon, mix in soured cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).

Roll out dough on a lightly floured surface until 3/4" thick. Using cutter, cut out biscuits, rerolling scraps as needed.

Place biscuits on a parchment-lined baking sheet and brush with remaining 1 tablespoon double cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm with Salt-and-Pepper Butter, if desired.

DO AHEAD: Dough can be made and cut out 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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