Can I make these biscuits ahead of time?

Absolutely! Mix and shape the dough, then freeze the unbaked biscuits. Bake them straight from the freezer when needed—no thawing required, just add a couple of extra minutes to the bake time.

What if I don’t have buttermilk?

No problem. Make a quick substitute by mixing whole milk with a splash of lemon juice or vinegar and let it sit for five minutes. It’ll give you much of the same tang and moisture.

Can I use pre-grated Parmesan cheese?

It’s best to grate your own! Pre-grated cheese often contains anti-caking agents that affect how it melts and integrates into the dough. For that true savory, cheesy flavor and ideal texture, fresh is worth the extra minute.

How do I get extra flaky biscuits?

Cold ingredients and minimal handling are key. Don’t overwork the dough—just knead a few times to bring it together, and always chill before baking for sky-high, flaky results.

Parmesan Black Pepper Biscuits Recipe

There’s something truly special about a warm, flaky biscuit—but when you amp it up with sharp Parmesan cheese and the gentle spiciness of freshly cracked black pepper, you get a biscuit that’s honestly life-changing. These Parmesan Black Pepper Biscuits come together effortlessly, yet the complex flavor and perfect texture make it seem like you spent hours in the kitchen. They’re golden, rich, and just begging to be slathered with butter and devoured hot from the oven—perfect for any busy evening when you crave homemade comfort without the fuss.

Why You’ll Love This Recipe

Ridiculously Easy: Fast enough for weeknights, no fancy skills required. Most of the ingredients are pantry staples.
Bold & Savory Flavors: The nutty Parmesan and zesty pepper turn humble biscuits into a gourmet treat.
Ultimate Comfort Food: Nothing beats the aroma and taste of fresh, warm biscuits—especially with that cheesy, peppery edge.
Super Versatile: Enjoy these with breakfast, dinner, or as an anytime snack. Plus, they’re a surefire crowd-pleaser.

Ingredients You’ll Need

All-Purpose Flour: The foundation for lofty, tender biscuits. Choose unbleached for best texture.
Baking Powder: Makes the biscuits rise and become irresistibly fluffy.
Granulated Sugar: Just a pinch for balanced flavor; it enhances the cheese and butter.
Fine Sea Salt: Don’t skip this—it brings all the flavors to life.
Cold Unsalted Butter: The real secret to flaky layers. Grate it or cut into cubes and keep it very cold.
Freshly Ground Black Pepper: Provides a peppery backbone and subtle heat—use fresh for the best kick.
Freshly Grated Parmesan Cheese: Salty, nutty, and deeply savory. Grate fresh for the fullest flavor.
Whole Buttermilk: Adds tang, moisture, and that classic biscuit tenderness. Try to use real buttermilk if possible.
Egg (for egg wash): Gives those biscuits a glossy, golden top.

Note: If your dough feels dry, just add a touch more buttermilk—a splash at a time!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Twist: Add a handful of chopped fresh chives or rosemary to the dough for a herby note.
Cheese Swap: Substitute Pecorino Romano or even a little sharp cheddar for a different cheesy flavor.
Add Heat: Stir in a pinch of cayenne or chili flakes with the black pepper for biscuits with a real kick.
Dairy-Free: Use a quality plant-based butter and your favorite non-dairy milk mixed with a little lemon juice (to mimic buttermilk).

How to Make Parmesan Black Pepper Biscuits

Step 1: Prep Your Oven and Baking Sheet

Preheat the oven to 375°F and line a baking sheet with parchment paper. Biscuits can stick, so don’t skip the parchment (or a silicone mat).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, sugar, and salt. Really blend these for consistent rising and even flavor.

Step 3: Cut in the Butter

Toss in the cold butter and use your fingertips or a pastry cutter to work it in just until you have pea-sized pieces. This is where flaky magic starts.

Step 4: Add Cheese and Pepper

Stir in the Parmesan and black pepper, making sure both are evenly spread throughout the flour mixture.

Step 5: Bring the Dough Together

Make a well in the center and pour in the buttermilk. Mix gently (hands work best!) just until it forms a crumbly mass. If it seems dry, dribble in a bit more buttermilk.

Step 6: Shape and Cut

Scrape the dough onto a floured surface. Lightly knead and fold a few times—this helps create those gorgeous flaky layers. Roll out to about 1½ inches thick and cut into 3-inch rectangles (no need for perfect shapes!).

Step 7: Chill, Then Bake

Place the biscuits on the baking sheet, slightly apart, and chill in the freezer for 10 minutes. Cold dough makes fluffier biscuits. Brush the tops with egg wash.

Step 8: Bake

Bake for 25-30 minutes until beautifully golden. Remove, and serve warm, slathered in butter.

Pro Tips for Making the Recipe

Keep Everything Cold: Butter and buttermilk need to be as cold as possible for the flakiest layers. If it’s a hot day, pop your bowl and tools in the fridge first.
Don’t Overmix: Handle the dough gently. Too much mixing equals tough biscuits.
Freeze Before Baking: That quick chill gives you a better puff and crisp top.
Grate the Cheese Fresh: Pre-grated cheese lacks the moisture and bold flavor you want here.

How to Serve

Right Out of the Oven: These biscuits are at their absolute best served hot, with a generous pat of melty butter or a drizzle of honey if you enjoy sweet with savory.
Breakfast Sandwiches: Cut in half and stack with scrambled eggs, crispy bacon, or sausage—absolutely unbeatable.
Alongside Soup or Stew: Their cheesy, peppery bite is perfect for dunking into tomato soup or hearty chowders.
Brunch Board: Add them to a platter with cured meats, soft cheeses, and fruit for an easy-yet-impressive spread.

Make Ahead and Storage

Storing Leftovers

Cool biscuits completely, then store them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.

Freezing

Freeze baked biscuits wrapped tightly for up to 2 months. You can also freeze unbaked, shaped biscuits—just bake from frozen, adding a few extra minutes.

Reheating

To reheat, pop biscuits in a 325°F oven for 7-10 minutes until warmed through. A quick zap in the microwave works too, but the oven will restore that bakery-level texture.

FAQs

Can I make these biscuits ahead of time?

Absolutely! Mix and shape the dough, then freeze the unbaked biscuits. Bake them straight from the freezer when needed—no thawing required, just add a couple of extra minutes to the bake time.
What if I don’t have buttermilk?

No problem. Make a quick substitute by mixing whole milk with a splash of lemon juice or vinegar and let it sit for five minutes. It’ll give you much of the same tang and moisture.
Can I use pre-grated Parmesan cheese?

It’s best to grate your own! Pre-grated cheese often contains anti-caking agents that affect how it melts and integrates into the dough. For that true savory, cheesy flavor and ideal texture, fresh is worth the extra minute.
How do I get extra flaky biscuits?

Cold ingredients and minimal handling are key. Don’t overwork the dough—just knead a few times to bring it together, and always chill before baking for sky-high, flaky results.

Final Thoughts

These Parmesan Black Pepper Biscuits are simplicity at its most delicious—easy enough for any day, yet so flavorful you’ll want to make them for special occasions, too. Go ahead and give them a try; you might just find yourself baking an extra batch for “emergencies.” Gather your ingredients, pour yourself a favorite drink, and enjoy one of life’s coziest homemade pleasures—one biscuit at a time.