Strawberry Black Pepper Biscuits

Biscuits, Breakfast

This week I’ve been in NY being a business lady. But before I left town, I made you biscuits!!

Actually, I made them for my friends Tre and Erin. My friend Tre and I did some apartment swap action. Perfect timing made it possible for me to stay at his cute East Village apartment while he crashed at my place in LA. Kind of amazing how it all worked out.

Since him and Erin were driving in late from San Fran, I figured I could put some near-dying strawberries to good use by throwing them into biscuits. I didn’t think there was anyway this could be a bad combo. 

And then I remembered something even better than plain strawberry biscuits…strawberry black pepper biscuits. I tried them more than a year ago at an On the Lamb strawberry demo at Surfas.

At the end, they handed out pieces of paper with all of the recipes neatly typed up, and of course, I vowed to stow it in a place I deemed important, thus preventing the possibility of losing it. And I failed at this, obvi. Anyway, nothing a little recipe stalking around the internets couldn’t solve. I found the recipe and they were seriously as delicious as I had remembered.

There was buttery, biscuit, flakeyness going on.

Sweetness and tartness (just a hint) from the slightly dehydrated strawberries.

And a small kick from the pepper.

Put some bacon slices in between these biscuits. Or a fried egg.

If you’re feeling really traditional, serve it with butter. But not just unsalted, plain butter, but creamy salted butter. Salted butter and I are having a moment right now. Never really tried it until a few weeks ago and OMG is it good.

Is there any better way to welcome someone home at their home away from home than a plate piled high with biscuits with a side of butter?



Strawberry Black Pepper Biscuits

Recipe from On the Lamb

Yields about 12 round biscuits

Print this recipe!

6-7 medium strawberries, hulled & cut into half inch pieces
2 cups all purpose flour
1 tablespoon baking powder 
¼ teaspoon salt 
1 teaspoon coarsely cracked black pepper 
6 tablespoons cold unsalted butter, cut into small cubes
1 cup of half & half or heavy cream

On a baking sheet, lay out the sliced strawberries. Place in oven for an hour and a half at 200F.

In a medium bowl, whisk together  flour, baking powder, salt & black pepper and transfer to refrigerator to chill for 5 minutes.

Add the cold butter to the flour mixture and using a pastry knife, or working quickly with your hands, break up the butter into the flour. Try not to warm the butter too much. Once the butter is in pea or lentil size bits, fold in the strawberries. Pour about ¾ cup of cream into the bowl & incorporate, add more as needed to pull all the ingredients together. Once everything is just combined, turn the dough onto a floured surface and either roll or pat the dough into a rectangle that is about ¾ inch thick. Cut into a dozen rounds or cut into squares, can render up to 16 square biscuits.

Brush the tops with milk or cream and place on an ungreased baking sheet, bake in the middle rack for about 10-12 minutes in a preheated oven set to 375F, rotate the pan once during baking to ensure even coloration. When biscuits are lightly brown along the edges and/or the bottoms are a rich even brown, they’re done.

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Leave a Reply

  • Reply Abby May 26, 2011 at 4:04 am

    These look delectable! I love how creative you are Adrianna.

  • Reply sarah May 26, 2011 at 7:51 am

    These look amazing, you always have the best ideas

  • Reply laura @ glutton for nourishment May 26, 2011 at 8:37 am

    ah yes, i remember these biscuits from the on the lamb demo at surfas too! they were amazing. thanks for reminding me about them, i will have to make them stat.

  • Reply Joanne May 26, 2011 at 9:37 am

    How grateful am I that I have a carton of strawberries in the fridge right now? Very grateful. Very very grateful.

  • Reply Katrina May 26, 2011 at 9:53 am

    The pepper in this is super weird. I’m down with weird though, a lot of cool recipes started with it, lol.

    • Reply Adrianna May 26, 2011 at 6:01 pm

      Sounds super weird; tastes delicious (and not weird at all!). 🙂

  • Reply Nikki May 26, 2011 at 10:18 am

    Wait. Did you really just say that you’d only recently tried salted butter?! My family would weep for a week if they knew this! We are butter fiends. And that unsalted stuff is strictly for baking purposes only. And even then, I cheat.

    BTW, the recipe looks delicious!

    • Reply Adrianna May 26, 2011 at 6:03 pm

      Yes! I’m making up for lost time–don’t worry!

    • Reply Kristin May 27, 2011 at 6:28 am

      Exactly! I thought the same thing. I RARELY buy unsalted butter.

  • Reply EatLiveRun May 26, 2011 at 11:16 am

    yum!!! these are beautiful. I want one now!

  • Reply Julienne May 26, 2011 at 11:19 am

    this recipe looks lovely 🙂 i’m going to make them for my boyfriend, who needs a pick-me-up.

    i have a question though–i have about a cup of strawberries in my freezer… how do i use frozen berries in place of fresh? do you still suggest baking them for an hour?

    • Reply Adrianna May 26, 2011 at 9:28 pm

      You totally can! I suggest thawing them out first, and then putting them in the oven to dehydrate a bit.

  • Reply Dana May 26, 2011 at 2:48 pm

    Oooh yum! I’ve got a strawberry black pepper sorbet recipe pinned to my bulletin board that I’ve been hankering to try out. Maybe these would pair well. Even if they don’t (too much of one flavor set can be overwhelming) we eat biscuits like they’re going out of style at our house.

  • Reply bianca May 26, 2011 at 4:03 pm

    Oh man, what I would do for a biscuit right now. And I’m with you, salted butter is the bee’s knees!

  • Reply Erin May 26, 2011 at 4:30 pm

    uh oh…making these right now… how high do I bake them at?

    • Reply Adrianna May 26, 2011 at 7:36 pm

      375F! It’s fixed up there now too.

  • Reply NicoleD May 27, 2011 at 6:56 am

    Love the sound of these! So pretty. Have fun during your apartment swap!

  • Reply lindsey@lindselicious May 27, 2011 at 7:19 am

    What a wonderful surprise for your friends to walk into! Everyone will be lining up to apartment swap with you. Love the spicy sweet flavor combo thats going on here too. Bookmarking to try!

  • Reply Missy May 27, 2011 at 8:14 am

    These look so delicious! I can’t wait to make them!

  • Reply Tina P May 27, 2011 at 8:34 am

    Holy biscuits!! These look so delicious!!

  • Reply Paula May 27, 2011 at 8:35 am

    Love the addition of black pepper. These have to be amazing.

  • Reply Molly May 27, 2011 at 8:37 am

    I think the dehydration instruction is really smart. I’ve made strawberry scones before and the strawberries released so much water it made the scones soggy–not very good.

  • Reply Adriana May 27, 2011 at 9:09 am

    i just got to the lab and now i feel like going back home and making these. ok, i’ll wait til tomorrow morning. delicious!

  • Reply Peter May 27, 2011 at 9:19 am

    Hi biscuits!!

  • Reply D May 27, 2011 at 9:21 am

    These photos are sooo lovely!

  • Reply Willow Bird Weekly | Willow Bird Baking May 27, 2011 at 4:23 pm

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  • Reply Nastassia May 27, 2011 at 5:29 pm

    these look incredible! what great timing on the swap. hope you enjoyed your NY trip 🙂

  • Reply iris May 31, 2011 at 7:21 pm

    Like others, I’m somewhat skeptical of the pepper with the strawberries. Looks like it might be worth a try!

  • Reply Jun June 15, 2011 at 12:13 am

    Never heard of this combo before, you’re very creative!

  • Reply jessica June 24, 2011 at 2:52 pm

    psst..thank you for the recipe! i made them and while they are not nearly as pretty as yours they were QUITE delicious!

  • Reply Amy G. November 28, 2011 at 5:04 pm

    Just made these, and they are amazing! The only thing I substituted was whole raw milk for the cream. Thanks!

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