Parmesan Black Pepper Biscuits
Super flaky, mile-high biscuits! The Parmesan and black pepper make these SO GOOD! Serve warm for the best biscuits ever!
I skipped breakfast and lunch today.
Instead, I had 4 biscuits.
That’s right. FOUR WHOLE BISCUITS. Hot from the oven. With extra butter slathered on.
I’m sorry but wedding schmedding. When I have a piping hot, mile-high, super-flaky biscuit loaded with fresh Parmesan, nobody is saying no here. NOBODY.
I was honestly just supposed to have 1 or 2 (for recipe testing and all) and then freeze the rest but we all know that’s not happening. Thank goodness for sweater weather.
So don’t mind me. I’m going in for a 5th biscuit in just a second. You know, for further recipe testing.
Parmesan Black Pepper Biscuits
- 4 cups all-purpose flour
- 1 cup freshly grated Parmesan
- 4 teaspoons baking powder
- 2 ½ teaspoons freshly ground black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter, frozen
- 1 ¾ cups buttermilk
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, Parmesan, baking powder, pepper, salt and baking soda.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
- Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
- Serve warm.
Did you make this recipe?
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These baked up nicely. Soft on the inside with nice crunch on the outside. But… The flavor was really boring. I could taste the pepper and that was it. I threw them out. Too much work for too little flavor. Given that they baked up nicely I’ll try one of the other flavors on this blog before I totally give up on the recipe.
Is the freezing part required? Or can I just put the dough straight into the oven after cutting and laying them on the baking sheet?
Made these tonight and they were AMAZING!! If I freeze a batch of them, do I need to let them thaw out before I bake?
No thawing required! You can bake biscuit dough straight from the freezer. Same baking temperature, they’ll just need a little longer in the oven.
Made these vegan by using earth balance margarine, gentle chef recipes for soy buttermilk and vegan hard Parmesano. Excellent biscuits my whole family loved them! Thank you
These biscuits were AMAZING. I only made half of the recipe for the two of us and served them with fish chowder. Yummy.
If, by some crazy chance, you have any left over, they are great the next day for breakfast, split in half with a fried egg on top.
I am having a new couples over for a pre-Christmas dinner and these will definitely be served with the entree and Kerry Gold Butter. Thank you for something very special!!! All your recipes are incredible. Happy Holidays.
These are wonderful! I am a lover of pepper, and let’s face it, it is rarely one of the spotlight ingredients! The hardest part of this recipe was grating the butter, but worth the time and effort!
Thanks for sharing, Laura!
Could I use regular or whole milk instead of buttermilk? I live in Korea and don’t think I will be able to find buttermilk.
We can’t answer with certainty as we haven’t tried this ourselves, but if you do try it, please let us know how it turns out! 🙂
You can make your own buttermilk! Just replace 1 Tbsp per 1 cup of milk with lemon juice or white vinegar & stir, let it sit for a couple minutes, stir again and you’re good to go!
While it’s true you could, Rachel’s idea to make your own with lemon juice or vinegar, or use a quarter cup to half cup yoghurt topped up to one cup milk is better: the baking soda needs some acid in the dough to react and add its magic to the fluffiness.
Chungah & Jana: I love the frozen butter/chilling the dough process. May try this in my pie crusts, too. Thanks for a great recipe! I’ve got more in the oven, right now… !
(Sorry, know this is an older post but thought the info could be helpful to others just finding this great recipe.)
Wow! These really look amazing! I wouldn’t be able to stop eating these
Can we freeze them and bake them the next day?
Yes, of course!
I never had a biscuit in my life but I guess it’s time to give it a try !
What would happen if soft wheat flour were used?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I could eat 4 of these biscuits too, so delicious!!