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Proof on Main Buttermilk Biscuits


11⅓ cups all-purpose flour

½ cup baking powder

1½ cups brown sugar

1 tablespoon cracked black pepper, plus more for finishing

30 grams kosher salt

4 tablespoons Crisco

5¼ cups butter, frozen and grated, plus 4 tablespoons melted for brushing

9⅓ cups buttermilk

2⅓ cups heavy cream

Maldon sea salt


Preheat oven to 325 degrees. In a large bowl, whisk together dry ingredients. Cut in Crisco and grated butter with a pastry cutter or fork. Add liquids and stir until dough comes together. Roll out on well-floured surface and cut with 50-millimeter cutter. Lay out on parchment and freeze for 30 minutes. Bake from frozen for 14 minutes. Rotate pan and bake for another 10 minutes. Brush with melted better, and sprinkle with Maldon salt and cracked black pepper.

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