Combine the flour, baking soda, salt, ginger, cinnamon, Jamaican pepper, and black pepper.

Cream the butter and brown sugar with an electric mixer until light and fluffy.
Add the molasses and continue beating, then add the egg and mix well.

Reduce the mixer speed and incorporate the dry ingredients, mixing until smooth.

Divide the dough in half and wrap each piece in plastic wrap.
Place in the freezer for 30 minutes or refrigerate for at least 1 hour. (The dough can be stored in the refrigerator for up to 4 days.)

Center the rack in the oven and preheat to 350F (180C).
Line two baking sheets with parchment paper or silicone mats.

Pour the sugar into a small bowl.
Work with half of the dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms.
Roll the balls of dough in the sugar and place them on the prepared baking sheets, spacing them 3″ (7.5cm) apart.
Dip the bottom of a glass in the sugar and use it to flatten the biscuits to about 1/4″ to 1/2″ (0.5 to 1cm) thickness.

Bake the biscuits for 12 to 14 minutes.
Remove the baking sheet from the oven and transfer the biscuits to a wire rack to cool to room temperature.
Repeat the process with the second batch of dough.

Storage:
The biscuits will keep for at least 1 week in an airtight container.
When packaged, they can be frozen for up to 2 months.