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Tellicherry Buttermilk Biscuits

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I drew inspiration for these Tellicherry buttermilk biscuits from our September cookbook club selection, My Two Souths by Asha Gomez. This enchanting cookbook is a delightful collection of recipes blending culinary traditions from Southern India and the Southern United States. A match made in heaven! We’re featuring My Two Souths at our next cookbook club, but I couldn’t wait to cook from it. Biscuits are one of my most loved foods from down-home cooking, and adding pepper shows how easy it is to make something simple even more sensational with just one spice.

Tellicherry Buttermilk Biscuits

I barely adapted this recipe from the original. I used shortening instead of butter for sentimental reasons. My childhood mornings were often spent watching older generations crumble it into flour while I waited for that first hot biscuit out of the oven.

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