Top Shelf Black Pepper Buttermilk Biscuits

Nothing better than a biscuit to signal that it’s time to relax and enjoy some good eating! Who can resist that cloud of buttery warmth? It’s the best carb on the breakfast table, plays well with bacon and eggs, butter and jam, and even all by itself. 

One of our favorite ways to enjoy this biscuit is to pair it with cannabis infused honey. It offers the salty buttery melt with the slow burn of the pepper, along with a pleasing sweet hit at the end. Any way you want to enjoy these, you can’t go wrong, and your friends will thank you. 

Black Pepper Buttermilk Biscuit Recipe:

Prep time: 30 minutes

Cook Time: 15 minutes

Yield: 14 biscuits

Equipment Needed:  

  • 1 bowl
  • 1 fork
  • 1 parchment-line baking sheet

Ingredients Needed:

  • 2 cups sifted flour.
  • 5 Tablespoons Butter/Cannabutter COLD (see note)
  • ¼ tsp Salt
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¾ cup Buttermilk
  • 1 Tablespoon ground black pepper

Note: Adjust the potency of these biscuits by moving the ratio of regular butter to cannabutter. For instance, use a 3 Tbsp of cannabutter and 2 Tbsp of regular butter for a less potent biscuit.


  1. Preheat oven to 450°F.
  2. Line your pan with parchment paper.
  3. In a bowl, sift together the salt, baking powder, baking soda, and flour. 
  4. Cut the cold butter into cubes. Add to flour bowl.  
  5. Using the fork (or a pastry cutter) work quickly to press the cubes of butter into the flour until the pieces are no bigger than the size of a pea. The mixture texture should resemble coarse cornmeal. 
  6. Add the buttermilk and incorporate until a soft dough forms.
  7. Sprinkle your countertop with flour. Turn the dough out and press into a flat rectangle of ½ inch thickness. 
  8. Fold the dough over in half, as if it were a sheet of paper. Press flat again. Repeat. 
  9. Cut into 2” squares, or use a biscuit cutter to make forms.
  10. Place biscuits on baking sheet, making sure there are 2 inches in between each. 
  11.  Brush tops with buttermilk and sprinkle with a little extra black pepper.
  12. Bake at 450°F for 15 minutes.
  13. Serve immediately. 

These biscuits can be stored in an airtight container in the fridge for 3 days. Just reheat in a toaster oven to get that fresh-baked feeling!

Scroll to Top