Description
These Parmesan Black Pepper Biscuits are savory, flaky, and irresistibly tender thanks to plenty of cold butter, buttermilk, and the bold flavors of freshly ground black pepper and parmesan cheese. They’re perfect served warm with a smear of butter for breakfast, as a side-dish for dinner, or as a snack anytime.
Ingredients
Units
Scale
Dry Ingredients
- 4 cups (725 grams) all-purpose flour
- 2 tablespoons (26 grams) baking powder
- 1 teaspoon (4 grams) granulated sugar
- 1 teaspoon (7 grams) fine sea salt
- 1 tablespoon (6 grams) freshly ground black pepper
Dairy & Cheese
- 12 ounces (3 sticks/339 grams) cold unsalted butter, grated or cut into cubes
- 2 cups (50 grams) freshly grated parmesan cheese
- 2 cups (480 grams) whole buttermilk, plus more as needed
For Baking
- 1 large egg, mixed with 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven: Position a rack in the middle of the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and sea salt until well blended.
- Cut in Butter: Add the cold, grated or cubed butter to the bowl and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until you see pea-sized, shaggy bits throughout the mixture.
- Add Cheese & Pepper: Toss in the black pepper and freshly grated parmesan cheese to mix well with the flour-butter mixture.
- Add Buttermilk & Mix Dough: Make a well in the center and pour in the buttermilk. Gently mix with one hand or a rubber spatula until the dough is crumbly but starting to form a cohesive mass. If it’s too dry, add more buttermilk, 1 tablespoon at a time, until the dough is moist and slightly sticky but workable.
- Knead & Shape Dough: Turn the dough onto a floured work surface. With lightly floured hands, knead it gently, folding and turning onto itself a few times until cohesive. Roll the dough out into a 1 1/2-inch-thick rectangle.
- Cut Biscuits: Using a bench scraper or sharp knife, cut the dough into 3-inch by 1 1/2-inch rectangle biscuits.
- Chill: Arrange the biscuits about 1 inch apart on the prepared baking sheet and place them in the freezer for 10 minutes to chill.
- Egg Wash: Remove biscuits from the freezer and lightly brush the tops with the egg wash using a pastry brush.
- Bake: Bake in the preheated oven for 25–30 minutes, or until biscuits are golden brown. Serve hot out of the oven or at room temperature, ideally with a generous smear of softened butter.
Notes
- For extra flaky biscuits, ensure the butter and buttermilk are very cold before using.
- Freezing the biscuits before baking helps prevent spreading and creates a taller, fluffier texture.
- Leftovers can be stored in an airtight container at room temperature for 1–2 days or in the freezer for up to 1 month.
- Try using sharp cheddar instead of parmesan for a different flavor profile.
- Bake from frozen: If making ahead, place unbaked biscuits in the freezer and bake straight from frozen, adding a couple of extra minutes to baking time.
Nutrition
- Serving Size: 1 biscuit
- Calories: 330
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
