Miso Butter and White Pepper Drop Biscuits

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Ingredients

• 168 grams soft butter

• 15 grams sugar

• 15 grams BP

• 7 1/2 grams Salt

• 4 1/2 grams BS

• 450 grams flour

• 2 Cups buttermilk

• 2TBSP Shiro Miso Paste

• 1 TBSP Ground White Pepper

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Directions

Preparing the Miso Butter

1. In a stand mixer, beat the butter, miso paste and white pepper until incorporated

2. Form into a tight ball using plastic wrap and freeze solid

3. Once the butter is hardened, using a cheese grater or a food processor with grater attachment, grate the butter

4. Place the grated butter back in the freezer

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Biscuits

1. Measure out all your dry ingredients (everything but the buttermilk and butter) and whisk together

2. Add in the frozen butter strips and whisk in with the dry ingredients, allows the longer shreds to break up into the flour

3. At this point you can store this mix in the fridge until you’re ready to bake

4. When you’re ready to bake preheat the oven to 400ºF

5. Line a baking sheep with parchment paper

6. Add most of the buttermilk (3/4 of it) and quickly and roughly fold it in (David), add the remainder until it forms a messy paste

7. Don’t overmix it here you want it to be a rather rough texture

8. Using a scoop (I like an ice cream scoop) drop around of the mix onto a baking sheet with parchment paper

9. Save a little room as the biscuits will expand slightly

10. Place the biscuits in the oven and turn the baking sheet around after 10 minutes

11. After turning allow to bake for another 10 minutes, check periodically

12. The biscuits should be golden brown

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