Preparation

• Place rack in middle of oven; preheat oven to 425°. Line a large baking sheet with parchment paper.
• In a large bowl combine, 3 ½ cups (438 g) all-purpose flour, 2 ½ tsp. baking powder, 2 tsp. Diamond Crystal salt, 2 tsp. sugar, ¼ tsp. baking soda, 2 tbsp black pepper and 1 tbsp nutritional yeast. Add 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, and combine using a pastry blender until butter is the size of a pea.
• In a separate bowl, combine milk (with lemon juice) and whipping cream. Transfer to a large bowl and pout mixture over the dry ingredients, mixing with a fork as you go to incorporate. Knead mixture a few times in bowl until a rough dough forms (the mixture will look dry, add an additional 1 tbsp of milk if it isn't coming together); turn out onto a clean surface and pat into a 1"-thick square.
• Using a knife, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten (this is important, it gives you all your layers). Lift up dough with bench scraper and dust work surface with all-purpose flour. Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4x3 grid to make 12 biscuits (don’t reroll scraps). Transfer to parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes.
• Brush tops of biscuits with melted butter, evenly sprinkle with the remaining 1 tbsp of black pepper and nutritional yeast, place in oven. Reduce oven temperature to 400°; bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.