2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons Mehadrin Butter, cold, diced
⅔ cup cold half and half
1 egg, beaten with 1 tablespoon half and half, for egg wash
Flaked sea salt
Coarsely ground black pepper

  1. Preheat the oven to 450ºF. Line a pan with parchment paper.
  2. Place the flour, baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter, breaking up the pieces as you put them in. Pulse the mixer, until the butter is the size of large peas. With the mixer running, pour the half and half down the feed tube and pulse just until the mixture starts to come together.
  3. Place the dough onto a floured board and knead it into a ball. Roll the dough ½-inch thick using a floured rolling pin. Cut out biscuits with a plain round cookie cutter and place them on a lined baking sheet.
  4. Brush the tops of the biscuits with the egg wash and sprinkle with the sea salt and pepper. Bake for 10-15 minutes, until browned and the biscuits are baked through. Allow to cool for 5 minutes and serve warm or at room temperature.


Yield: 8-10 biscuits

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