Preheat the oven to 500°F.

In a large bowl, whisk the flour, baking powder, salt and pepper until combined.

Using your hands, cut in the cubed butter and cream cheese until the mixture looks like cottage cheese with some loose flour.

Make a well in the center of the flour mixture and pour in the buttermilk. Use your hands to mix into the flour until the dough is wet and messy.

Sprinkle a little extra flour on top of the dough. Separate the dough from the bowl with a spatula and sprinkle a little flour in that crease to easily remove the dough from the bowl.

Drop the dough on a floured surface. Flour the top of the dough and the rolling pin. Roll out the dough to 1/2 inch thickness. The less you mess with the dough, the better.

Flour a 2 inch round biscuit cutter. Cut straight through the dough with the cutter, maximizing the number of biscuits you cut from the dough. Roll out the excess dough and cut more biscuits.

Place the biscuits on a parchment paper covered baking sheet with the biscuit's sides touching. Brush the tops of the biscuits with melted butter and sprinkle with the topping.

Place the pan in the oven and reduce the temperature to 450°F. Bake for 16-18 minutes or until light brown on the top, rotating the pan once while baking for even brownness.