Dijon-Pepper Biscuits
1 cup unbleached flour
1 cup whole wheat pastry flour
2 tsp baking powder
1 tsp freshly ground black pepper
1/2 tsp table salt, or 1 tsp kosher salt
4 tbsp chilled butter, cut in small cubes
1/2 cup milk
2 tbsp Dijon mustard
Preheat oven to 425°.
Combine dry ingredients in the bowl of a food processor. Pulse to combine. Add the butter and pulse a few times to incorporate.
Mix the mustard and milk together. Add to the flour mixture and pulse until just combined.
Turn the dough out onto a pastry mat or counter; gather dough together. Handling as little as possible, adjust the liquid if needed. Either fold the dough over on itself or frissage to combine. Form it into a square or rectangle about 3/4″ thick. Cut it into 6 or 8 pieces.
Place the biscuits on a parchment covered baking sheet. Bake for 11-13 minutes, or until lightly browned. Cool.
Note: these can be wrapped securely in foil and frozen for up to one month. To use, thaw, then reheat in 350° oven for 10 minutes, or until warm.
The original recipe calls for flattening the dough to 1/2″ thickness, then cutting with a 1.75-inch biscuit cutter. Makes 24.
2022 These great with mayo, cheese and lettuce as small sandwiches.